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Beef kebabs with
chimichurri sauce


LEVEL OF SKILL


PREPARATION


COOKING TIME


REST


NUMBER OF SERVINGS

SO Good!!

For some reason a lot of people think that chimichurri is some sort of chilli sauce, but it’s actually more like a South American pesto, with lots of garlic, herbs and oil. Enjoy it with these kebabs or really any steak at all.

– see below.

INGREDIENTS

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

CHIMICHURRI SAUCE

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)

METHOD

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.

More Recipes


Whole Flounder with Sauce Vierge

Lamb Racks with
Roasted Baby Carrots

Black Pepper Crab

Steak with Horseradish cream and potato cake

Copyright © 2019 Tucker Barbecues Recipes

Beef kebabs with
chimichurri sauce


LEVEL OF SKILL


PREPARATION


COOKING TIME


REST


NUMBER OF SERVINGS

SO Good!!

For some reason a lot of people think that chimichurri is some sort of chilli sauce, but it’s actually more like a South American pesto, with lots of garlic, herbs and oil. Enjoy it with these kebabs or really any steak at all. – see below.

INGREDIENTS

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

CHIMICHURRI SAUCE

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)

METHOD

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.

More Recipes


Whole Flounder with
Sauce Vierge

Lamb Racks with
Roasted Baby Carrots

Black Pepper Crab

Steak with Horseradish cream and potato cake

Copyright © 2019 Tucker Barbecues Recipes

Beef kebabs with
chimichurri sauce


LEVEL OF SKILL

PREPARATION

COOKING TIME

REST

NUMBER OF SERVINGS

SO Good!!

For some reason a lot of people think that chimichurri is some sort of chilli sauce, but it’s actually more like a South American pesto, with lots of garlic, herbs and oil. Enjoy it with these kebabs or really any steak at all. – see below.

INGREDIENTS


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

CHIMICHURRI SAUCE

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)

METHOD


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.

More Recipes


Whole Flounder with
Sauce Vierge

Lamb Racks with
Roasted Baby Carrots

Black Pepper Crab

Steak with Horseradish cream and potato cake

Copyright © 2019 Tucker Barbecues Recipes