600–800 g lean rump steak, cut into 2 cm cubes

1 red onion, chopped into 2 cm dice

sea salt and freshly ground black pepper

2 tablespoons olive oil

1 large handful flat-leaf parsley, chopped

8 cloves garlic, peeled and chopped

1 teaspoon dried oregano leaves or 1                 tablespoon fresh oregano, chopped

1 cup (250 ml) olive oil

¼ cup (60 ml) red-wine vinegar

2 tablespoons lemon juice

1 teaspoon sea salt

½ teaspoon black pepper

½ teaspoon chilli flakes (optional)

1. Bring the meat to room temperature by removing from the fridge half an hour before cooking.

2. To make the chimichurri sauce, place all ingredients in a food processor or blender and pulse until combined. Set aside.

3. Thread the steak cubes and onion dice onto skewers, brush with a little oil then season well with salt and pepper. Cook the skewers on a preheated chargrill or fl at grillplate over high heat for 3–4 minutes each side, or until done to your liking, turning once.

4. Remove the skewers and set them aside to rest, loosely covered, for 5 minutes before serving.

5. Serve with a generous dollop of chimichurri sauce on top.