I feel like I live a glorious love affair with food and I skip from one culture to another in search of a new and exciting moment. Today it is all about South America and in particular a little tango with an Argentinean favourite, a chimichurri marinade.
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Chimichurri is a garlic and parsley sauce, but many use it to marinate meat, just like I love to! It is originally from Argentina, but it is widely used through South America including Uruguay and also as far north as Nicaragua, Colombia and Mexico.
Chargrilling the corn gives it a lovely barbecue flavour and while we clutch at the last of the warm weather before winter starts to set in, it is one of my favourite ways to cook and eat corn. Slicing off the kernels and tossing them through a fresh crunchy salad with lime juice will have the tastebuds salivating.
Makes: 24 skewers
Prep time: 25 mins (+30 mins to marinate)
Cooking time: 15 mins
Chimichurri beef skewers
24 long wooden skewers
1 cup continental parsley leaves, firmly packed
1 cup coriander leaves, firmly packed
2 cloves garlic
1 small red onion, roughly chopped
2 tbsp red wine vinegar
Zest of 1 lime
100ml olive oil
Salt and pepper to taste
1.6kg rump steak, chopped to roughly 3cm cubes
2-3 red capsicums, chopped to roughly 2cm pieces
3 corn on the cobs, husks removed
1 Lebanese cucumber, roughly chopped into chunks
2 tomatoes, roughly chopped into chunks
1/2 small red onion, roughly diced
Juice of 1 lime
1/2 tsp ground sweet paprika
50ml extra virgin olive oil
Salt and pepper to taste
1/2 cup coriander leaves, firmly packed
Extra coriander leaves and lime wedges for serving
Preheat the bbq to a medium-hot heat.
To make the beef skewers, place the wooden skewers into water to soak for 20 mins as this prevents the wood from burning on the bbq.
In the bowl of a food processor place the parsley, coriander, garlic, red onion, red wine vinegar, lime zest, olive oil and salt and pepper and process to a chunky paste. Set aside.
To assemble the skewers, thread a piece of beef onto the skewer, followed by a piece of capsicum. Repeat until you have four pieces of beef and four pieces of capsicum onto the skewer. Repeat with remaining skewers. Place on a baking tray and pour over the marinade mixture and mix around to coat all the skewers evenly. Place in the fridge to marinate for at least 30mins or preferably overnight.
To make the chargrilled chunky corn salsa, place the corn onto the grill section of the bbq and chargrill for 5-8 mins, turning every so often until the kernels are lightly blackened. Remove and allow to cool.
Using a sharp knife, gently slice the kernels off the cob trying to keep some of the kernels together for a chunky size. Place into a large mixing bowl with the remaining salsa ingredients and toss gently to combine. Set aside.
To cook the beef skewers, place the skewers onto the hot bbq plate and cook for 1-2 minutes on each side until cooked to your liking. Remove and rest for 5 mins.
To serve, place the skewers onto a share platter along with the chargrilled chunky corn salsa and scatter with fresh coriander leaves and extra wedges of lime.
Handy hint: the marinade would also be perfect for chicken skewers, just substitute the rump steak for chicken thigh pieces.
Watch: Alana make puff pastry