Brazil­ian rump ke­babs with smoky tomatopep­per salsa

Glamour (South Africa) - - Food -

In­gre­di­ents

1kg beef rump steaks Salt and pep­per, to taste 3 cloves gar­lic, crushed Juice of 2 lemons 30ml red wine vine­gar 30ml Worces­ter­shire sauce 1 small white onion, grated 30g cu­min seeds 45g chilli flakes 30ml olive oil 2 long metal skew­ers

FOR THE SMOKY TOMATOPEP­PER SALSA

1 small red onion, chopped A small hand­ful of co­rian­der leaves, chopped 200g cherry toma­toes, chopped ½ red pep­per, chopped 30ml to­mato paste 60ml olive oil 30ml red wine vine­gar 15g smoked pa­prika Pinch of sugar Salt and pep­per, to taste Com­bine salsa in­gre­di­ents and sea­son to taste.

Cut the steaks into big chunks and sea­son well. Trans­fer the steak to a non-metal­lic dish, add the re­main­ing in­gre­di­ents and work them well into the meat with your hands. Cover and re­frig­er­ate overnight. Re­move from the fridge an hour be­fore you plan to braai.

Re­move the meat from the mari­nade and pat dry with a kitchen towel. Thread the skew­ers through two of the steaks and re­peat with the oth­ers. Braai for four min­utes on both sides.

Baste the ke­babs with re­main­ing mari­nade and serve with salsa.

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