SMOKY BEEF AND ALE SKEWERS WITH GREEN APPLE SALSA
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.