Recipe: Grilled steak with chimichurri

This zesty, fresh dressing will give a delicious kick to meat. Perfect for a braai in the sunshine.

Ingredients

2 – 3 red or yellow peppers
2 x 700g sirloin, cubed
30ml (2 tbsp) olive oil
Salt and freshly ground black pepper, to serve
100g fresh rocket leaves, to serve

Chimichurri

2 tomatoes, seeded and chopped
1 red onion, finely chopped
3 garlic cloves, crushed and finely chopped
a large handful of fresh flat-leaf parsley, chopped
5ml (1 tsp) dried oregano
5ml (1 tsp) cayenne pepper
5ml (1 tsp) paprika
5ml (1 tsp) ground cumin
1 bay leaf, finely chopped
80ml ( cup) olive oil
60ml (¼ cup) red wine vinegar

Method

1. Prepare medium to hot coals. Place the peppers over the hot coals and chargrill (or place them under the grill of the oven). Remove the peppers, cover with plastic wrap and set aside for a few minutes to sweat. Peel and remove seeds from the peppers and slice into cubes.

2. For the chimichurri, place all of the ingredients in a medium mixing bowl and mix well to combine.

3. Place the sirloin cubes in a large mixing bowl and coat with olive oil. Skewer the meat onto wooden skewers, alternating with cubes of roasted pepper. Season to taste.

4. Roast over hot coals until done to your liking, about 15 – 20 minutes. Serve the skewers with fresh rocket and chimichurri on the side.

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