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.