Beef & sweet potato skewers with chimichurri sauce
This sauce packs a powerful punch and is great served with beef
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 50 minutes
- Boil the sweet potato chunks for 2 minutes, then refresh in cold water and drain.
- Thread the meat and bay leaves on 4 skewers and the sweet potatoes and pepper on the 4 others. Drizzle with 4 tbsp olive oil, sprinkle with cumin and season with salt and pepper.
- Mix the chimichurri ingredients together and season with salt and pepper. You can chop everything in the food processor, but do the pepper and garlic first to break them down. Although easier, it's slightly mushier than hand chopped. Both skewers and sauce can be kept for several hours.
- Heat the bbq. When the coals are ready, grill the skewers until crisp on the edges, about 3 minutes each side. Let them sit under foil for 5 minutes, then serve warm with the chimichurri sauce.
Per serving (based on 1 beef and 1 sweet potato skewer each)
715 kcalories, protein 38.7g, carbohydrate 31.4g, fat 49.2 g, saturated fat 11g, fibre 4g, salt 0.38 g
Recipe from olive magazine, September 2008.
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Ingredients
- 3 sweet potatoes , cut into 4cm chunks
- 700g sirloin steaks , cut into 4cm chunks
- 16 bay leaves
- 1 red pepper , cut into chunks
- extra-virgin olive oil
- 1 tbsp ground cumin
- 8 wooden skewers , soaked for 30 minutes, or use metal ones
CHIMICHURRI SAUCE
- 1 red chilli , seeded and finely chopped
- a small bunch coriander , finely chopped
- a large bunch flat-leaf parsley , finely chopped
- 125ml extra-virgin olive oil
- 1 tsp hot smoked Spanish paprika
- 2 fat garlic cloves , finely chopped
- 3 tbsp red wine vinegar
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 50 minutes
Ingredients
- 3 sweet potatoes , cut into 4cm chunks
- 700g sirloin steaks , cut into 4cm chunks
- 16 bay leaves
- 1 red pepper , cut into chunks
- extra-virgin olive oil
- 1 tbsp ground cumin
- 8 wooden skewers , soaked for 30 minutes, or use metal ones
CHIMICHURRI SAUCE
- 1 red chilli , seeded and finely chopped
- a small bunch coriander , finely chopped
- a large bunch flat-leaf parsley , finely chopped
- 125ml extra-virgin olive oil
- 1 tsp hot smoked Spanish paprika
- 2 fat garlic cloves , finely chopped
- 3 tbsp red wine vinegar
Per serving (based on 1 beef and 1 sweet potato skewer each)
715 kcalories, protein 38.7g, carbohydrate 31.4g, fat 49.2 g, saturated fat 11g, fibre 4g, salt 0.38 g
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19 November 2008
Jane Lea commented on this recipe
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04 February 2009
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