The BBC Good Food logo
Beef skewers with chimichurri rice salad

Beef skewers with chimichurri rice salad

By
A star rating of 4 out of 5.2 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus marinating
  • Easy
  • Serves 6

Bring some South American sunshine to your barbecue plate with chimichurri rice and cumin spiced sirloin

  • Freezable (uncooked skewers only)
Nutrition: per serving
NutrientUnit
kcal457
fat22g
saturates5g
carbs34g
sugars2g
fibre11g
protein26g
salt0.5g
Advertisement

Ingredients

  • 2 tsp cumin seeds
  • juice and zest 2 limes , plus wedges to serve
  • 3 sirloin steaks or rump steak, fat trimmed, cut into long strips
  • 200g long grain rice or wild rice mix
  • 2 x 400g cans black beans , rinsed and drained
  • 3 shallots , finely diced
  • 2 ripe avocados , chopped into small chunks
  • 200ml Greek yogurt or natural yogurt, to serve
  • 20cm piece cucumber , chopped into small chunks

For the chimichurri

You'll also need

  • 6 large or 12 small metal or pre-soaked wooden skewer

Method

  • STEP 1

    First, make the chimichurri base. Put the shallot in a mini food processor with the garlic, herbs and oil. Pulse until finely chopped but still with some texture – like a chunky pesto. Put 1 1/2 tbsp in a small bowl and set aside. Mix the red wine vinegar, chilli and 1 tbsp water into the remaining mixture and season. Chill until assembling.

  • STEP 2

    Stir the cumin seeds and lime juice into the reserved 1 1/2 tbsp chimichurri base, then spoon all over the steak strips in a non-metallic dish. Give everything a good mix to coat, then marinate in the fridge for at least 30 mins, or up to 2 hrs.

  • STEP 3

    Rinse the rice and put in a saucepan with triple the volume of water. Bring to the boil, then lower the heat, cover and simmer gently until cooked. Drain any remaining liquid, then spread on a tray to cool quickly.

  • STEP 4

    When the rice is almost cool, stir in half the chimichurri sauce with the black beans, shallots, avocado and cucumber.

  • STEP 5

    Thread the beef onto 6 large or 12 small skewers and heat the grill or a griddle pan to high. Grill for 3-4 mins each side, or griddle for 1-2 mins each side, depending on how well cooked you like your steak. Serve the rice on a platter with the skewers, lime wedges, yogurt mixed with lime zest and black pepper, and the remaining chimichurri.

Goes well with

Recipe from Good Food magazine, November 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content