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Coriander-spiked Beef Kebabs with Chilli, Tomato and Cumin Salsa
Ingredients
500g thick cut Scotch fillet or Rump steak
2 Tbsp whole coriander seeds, roughly ground or crushed
1 tsp ground black pepper
4 whole cloves garlic, chopped
3cm piece ginger, peeled and finely chopped
1 tsp flaky salt
2-3 Tbsp oil
1 red onion, peeled and quartered
2 red peppers, cut into 3cm dice
Chilli, Tomato and Cumin Salsa
500g juicy ripe tomatoes, blanched and peeled
2 green chillis, deseeded and finely chopped
1 Tbsp finely chopped fresh ginger
1-2 Tbsp each finely sliced mint and coriander
½ -1 tsp toasted cumin seeds, crushed
4-6 Tbsp oil
Juice ½ lemon
Salt to season
Method
1. Cut the steak into large 3cm cubes and place in a snap-lock plastic bag.
2. Mix together the crushed coriander seeds, black pepper, garlic, ginger, salt and oil and add to the beef. Toss well and refrigerate for at least 1 hour or up to 8 hours.
3. Peel the layers of the onion apart. Thread onion, pepper and beef pieces onto 4-6 skewers. They should be big and chunky looking.
4. Fan grill at 200C for 10-12 minutes, turning once until the beef is cooked to medium rare. Alternatively, barbecue on a hot greased plate, turning regularly.
Serve with salad greens and the Chilli, Tomato and Cumin Salsa.
Chilli, Tomato and Cumin Salsa
1. Cut the tomatoes in half horizontally and scoop out the seeds. Dice finely.
2. Mix the remaining ingredients and season with salt to taste. Keep refrigerated until ready to use. Best eaten within 4 hours of making as if left to sit overnight it can become mushy. |
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