SMOKY BEEF AND ALE SKEW­ERS WITH GREEN AP­PLE SALSA

Super Food Ideas - - FRIENDS OVER -

SERVES 8 PREP 20 MIN­UTES (PLUS MAR­I­NAT­ING) COOK 10 MIN­UTES

YOU’LL NEED 8 LONG METAL OR PRE-SOAKED BAM­BOO SKEW­ERS

1 ta­ble­spoon smoked pa­prika 1 ta­ble­spoon brown sugar 2 gar­lic cloves, crushed 1 tea­spoon dried oregano leaves ¼ tea­spoon ground all­spice 330ml bot­tle pale ale 1.5kg thick beef rump steak, trimmed, cut into 4cm pieces 1 ta­ble­spoon ex­tra vir­gin olive oil Le­mon wedges and small fresh flat-leaf pars­ley leaves, to serve Green Ap­ple Salsa 1 medium granny smith ap­ple, cored, finely diced ½ small red onion, finely diced 2 long red chill­ies, thinly sliced 1 ta­ble­spoon chopped fresh chives 2 ta­ble­spoons ap­ple cider vine­gar 1 ta­ble­spoon ex­tra vir­gin olive oil 1 tea­spoon whole­grain mus­tard

1 Com­bine pa­prika, brown sugar, gar­lic, oregano and all­spice in a large jug. Add ale. Stir to com­bine. Place beef in a large shal­low glass or ce­ramic dish. Pour over mari­nade. Cover. Re­frig­er­ate for 4 hours to al­low flavours to de­velop. 2 Thread beef onto skew­ers, re­serv­ing mari­nade. Sea­son with salt and pep­per. Driz­zle with oil. 3 Heat a bar­be­cue grill or char­grill pan on medium-high heat. Cook skew­ers, turn­ing oc­ca­sion­ally, bast­ing with re­served mari­nade, for 8 min­utes for medium, or un­til cooked to your lik­ing. Trans­fer to a plate. Cover loosely with foil. Set aside for 5 min­utes to rest. 4 Mean­while, make Green Ap­ple Salsa Com­bine ap­ple, onion, chilli, chives, vine­gar, oil and mus­tard in a bowl. Sea­son with salt and pep­per. 5 Serve beef skew­ers with salsa and le­mon wedges, sprin­kled with pars­ley leaves (see note). NU­TRI­TION: (per serve) 1282kj; 13.3g fat; 3.9g sat fat; 37.8g pro­tein; 5.4g carbs; 1.9g fi­bre; 114mg chol; 195mg sodium.

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