Beef skewers with chimichurri salad

• cumin seeds↗2 tsp tsp
• limes↗juice and zest 2 juice and zest 2

  plus wedges to serve

• beef tenderloin steaks↗3

  or rump steak, fat trimmed, cut into long strips

• long-grain rice↗200g g

  or wild rice mix

• black beans↗2 x 400g cans 2 x 400g cans

  rinsed and drained

• shallots↗3

  finely diced

• ripe avocados↗2

  chopped into small chunks

• Greek yogurt↗200ml ml

  or natural yogurt, to serve

• cucumber↗20cm 20 cm

  chopped into small chunks

• shallot↗1

  roughly chopped

• garlic cloves↗3

  roughly chopped

• coriander↗small pack small pack
• flat-leaf parsley↗small pack small pack

  leaves picked

• dried oregano↗2 tsp tsp
• olive oil↗4 tbsp tbsp
• червоний винний оцет4 tbsp
• червоний чилі↗1

  finely chopped

• дерев'яна шпажка6 large or 12 small metal or pre-soaked

Step-by-step instructions

1. 1

   First make the chimichurri base. Place the shallot in a mini‑blender with garlic, herbs and oil. Pulse until finely chopped but still a bit textured – like a coarse pesto. Measure 1 ½ tbsp into a small bowl and set aside. Add red wine vinegar, chilli and 1 tbsp water to the remaining mixture, season. Chill until ready to assemble.

2. 2

   Mix the cumin seeds and lime juice with the set‑aside 1 ½ tbsp chimichurri base, then pour this over all the steak strips in a non‑metallic dish. Toss well to coat and marinate in the fridge for at least 30 mins, up to 2 hrs.

3. 3

   Rinse the rice and place in a pot with three times as much water. Bring to a boil, then lower the heat, cover and simmer slowly until cooked. Drain excess liquid, then spread on a tray to cool quickly.

4. 4

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

5. 5

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