Brazilian rump kebabs with smoky tomatopepper salsa
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.