Lemongrass Steak Skewers with Tabbouleh
SERVES 4 PREP 25 MINUTES COOK 10 MINUTES
INGREDIENTS
2 stalks lemongrass, base and tough outer leaves removed, roughly chopped
¼–½ tsp dried chilli flakes
5cm piece ginger, peeled and roughly chopped
4 garlic cloves, roughly chopped ¹⁄³ cup (80ml) rice wine vinegar ¼ teaspoon freshly ground black pepper
800g rump or flank steak, visible fat removed, sliced into long 2cm thick strips
1 tbsp extra-virgin olive oil 3 green capsicums, thickly sliced
Lemon wedges, to serve
TABBOULEH
3 cups (360g) cooked white quinoa
1 small red onion, finely diced 1 Lebanese cucumber, finely diced
250g cherry tomatoes (or 2 small regular tomatoes), chopped
1 cup mint leaves, finely chopped
1 cup flat-leaf parsley leaves, finely chopped
1 cup coriander leaves, finely chopped
3 tbsp unsalted pistachio kernels, finely chopped
2 tbsp pumpkin seeds (pepitas) 1 tbsp extra-virgin olive oil
Juice of 1 lemon
METHOD
1
Place the lemongrass, chilli flakes, ginger, garlic, rice wine vinegar and pepper in a food processor or blender and blitz to form a chunky paste. Tip into a large shallow bowl, add the steak strips and turn to coat. Thread the steak evenly onto 12 skewers (use metal skewers if you have them; if not, soak wooden skewers in water for a few minutes 2 before threading so they don’t burn). Preheat a barbecue grill or flat plate to high. Brush the skewers with olive oil, then place on the hot plate with the capsicum and cook for 1-2 minutes each side until lightly charred on the outside. If you don’t have a barbecue, heat a large frying pan or chargrill pan over high heat, then drizzle the olive oil into the pan instead of brushing the skewers. Cook as above. Remove skewers and 3 set aside to rest for a few minutes.
To make tabbouleh, combine 4 all the ingredients in a bowl. Divide the tabbouleh and skewers among 4 plates and serve with lemon wedges.