Beef skewers with chimichurri rice salad

Any leftovers make a great packed lunch a day or two later.

SERVES 6 PREP 25 mins plus at least 30 mins marinating COOK 35 mins EASY

2 tsp cumin seeds

2 limes, zested and juiced,

plus wedges to serve

3 sirloin steaks or rump steak, fat

trimmed, cut into long strips 200g long grain rice or wild rice mix 2 x 400g cans black beans, drained

and rinsed

3 shallots, finely chopped

2 ripe avocados, stoned, peeled and

chopped into small chunks 20cm piece cucumber, chopped

into small chunks

200ml Greek or natural yogurt,

to serve

For the chimichurri

1 shallot, roughly chopped 3 garlic cloves, roughly chopped small bunch of coriander small bunch of flat-leaf parsley,

leaves picked

2 tsp dried oregano

4 tbsp olive oil

4 tbsp red wine vinegar

1 red chilli, finely chopped You’ll also need

6 large or 12 small metal or

pre-soaked wooden skewers

1 First, make the chimichurri. Put the shallots, garlic, herbs and oil in a mini food processor and pulse until finely chopped but still with some texture, like a chunky pesto. Put 11/2 tbsp of the mixture in a small bowl and set aside. Mix the vinegar, chilli and 1 tbsp water into the remaining mixture and season. Chill until ready to use.

2 Stir the cumin seeds and lime juice into the reserved 11/2 tbsp chimichurri, then spoon this over the steak in a non-metallic dish. Mix to coat, then chill in the fridge for at least 30 mins, or up to 2 hrs. 3 Rinse the rice and put in a saucepan with triple the volume of water. Bring to the boil, then reduce the heat, cover and simmer until cooked through. Drain any remaining liquid, then spread out on a tray to quickly cool. When the rice is almost cool, stir in half the chimichurri sauce, the beans, shallots, avocado and cucumber.

4 Thread the beef onto six large or 12 small skewers. Light the barbecue and wait until the coals are glowing and ashen (see p100). Cook the skewers for 2-3 mins on each side, depending on how you like your steak. Alternatively, cook the skewers under a hot grill or in a griddle pan over a high heat. Mix the yogurt with the lime zest and some black pepper. Serve the rice on a serving platter with the skewers, lime wedges, lime yogurt and the remaining chimichurri on the side.

GOOD TO KNOW fibre • 2 of 5-a-day • gluten free PER SERVING 457 kcals • fat 22g • saturates 5g • carbs 34g • sugars 2g • fibre 11g • protein 26g • salt 0.5g