Beef Skew­ers with Roasted Cap­sicum and Al­mond Salsa


Use any cut of steak for th­ese skew­ers, which get topped with a su­per-tasty, smoky, nutty salsa.

600 grams rump steak, cut into bite-sized pieces

olive oil sea salt and ground pep­per SALSA 250 grams roasted red cap­sicums (see Cook’s tip)

100 grams roasted skin-on al­monds

2 cloves gar­lic, crushed 2 tea­spoons smoked pa­prika 2 ta­ble­spoons sherry vine­gar 3 ta­ble­spoons olive oil 1 tea­spoon sea salt 8-10 long metal skew­ers.

SALSA: Place all the in­gre­di­ents in a food pro­ces­sor and blend un­til they form a chunky salsa. Set aside.

Heat a ridged grill or sauté pan over a medium-high heat. Thread the beef onto the skew­ers, brush with oil and sea­son gen­er­ously with salt and pep­per. Grill for about 4 min­utes or un­til cooked to your lik­ing.

TO SERVE: Place on a board or plat­ter and brush with some of the salsa, serv­ing the rest sep­a­rately. SERVES 4

SERV­ING SUG­GES­TIONS: Com­bine 2 cups finely shred­ded red or white cab­bage, 1 green ap­ple cut into long match­sticks and chopped pars­ley in a bowl. Driz­zle over a lit­tle olive oil, a squeeze of lemon juice, salt and pep­per. Toss and serve.

Wedges of Beau­re­gard ku­mara are also a de­li­cious ac­com­pa­ni­ment. Brush skin-on wedges of ku­mara with a lit­tle oil, salt and pep­per. Roast un­til golden and ten­der.

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