Beef Skewers With Salad
WITH Sarah McCarthy
Dinner/Lunch • 40 Minutes • Serves: 4 • Cost: $14.00 ($3.50 Per Serve)
A light lunch/dinner to have that will leave you feeling full and satisfied! The perfect meal to prevent post-dinner snacking.
INGREDIENTS
- 4 medium potatoes (diced)
- ½ bunch coriander (leaves picked, chopped)
- 400g rump steak (sliced into 2cm strips)
- 2 tbsp smoked paprika
- 2 clove garlic (crushed)
- 2 zucchini (diced)
- 1 red onion (finely sliced)
- 2 tbsp olive oil
METHOD
- Drizzle half the oil and half of the coriander on potatoes and toss.
- Add to a baking tray and roast potatoes for ~30 minutes, or until cooked through.
- Preheat the grill to medium-high. In a bowl coat the beef in the paprika, garlic and the remaining olive oil.
- Weave the beef strips onto the metal or wooden skewers alternating up and down so that the meat is evenly distributed. Wrap the ends of the skewers with foil to ensure they don’t burn.
- Place the skewers in a single layer on a foil lined grill tray. Cook the skewers under the grill for 2-3 minutes, turning halfway, or until cooked through.
- Meanwhile, heat a dash of olive oil in a large frying pan over a medium-high heat. Cook the zucchini and red onion for 4-5 minutes, or until softened and cooked through.
- To serve, divide the potatoes and sautéed vegetables between plates. Top with the beef skewers and the remaining coriander. Enjoy!
