Bring some South American sunshine to your barbecue plate with chimichurri rice and cumin spiced sirloin
Nutrition and extra info
- uncooked skewers only
Nutrition: per serving
- kcal457
- fat22g
- saturates5g
- carbs34g
- sugars2g
- fibre11g
- protein26g
- salt0.5g
Ingredients
- 2 tsp cumin seeds
- juice and zest 2 limes, plus wedges to serve
Lime
ly-mThe same shape, but smaller than…
- 3 sirloin steaks or rump steak, fat trimmed, cut into long strips
Sirloin steak
Sur-loyn staykThis well-flavoured steak needs to be cooked carefully, and rested properly to ensure…
- 200g long grain rice or wild rice mix
- 2 x 400g cans black beans, rinsed and drained
- 3 shallots, finely diced
Shallot
shal-lotRelated to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 ripe avocados, chopped into small chunks
Avocado
av-oh-car-dohAlthough it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 200ml Greek yogurt or natural yogurt, to serve
- 20cm piece cucumber, chopped into small chunks
For the chimichurri
- 1 shallot, roughly chopped
Shallot
shal-lotRelated to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 3 garlic cloves, roughly chopped
- small pack coriander
- small pack flat-leaf parsley, leaves picked
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 tsp dried oregano
Oregano
or-ee-gar-noClosely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 4 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 tbsp red wine vinegar
- 1 red chilli, finely chopped
You'll also need
- 6 large or 12 small metal or pre-soaked wooden skewer
Method
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.
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.
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.
When the rice is almost cool, stir in half the chimichurri sauce with the black beans, shallots, avocado and cucumber.
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.
Comments, questions and tips