Serves 10

Beef Marinade

  • 750g beef rump, cut into 5cm cubes
  • 1tsp paprika
  • 2ea garlic cloves, grated
  • 2tsp dried oregano
  • 2tsp flaky salt
  • ¼tsp black pepper
  • 90ml olive oil

Combine all ingredients well and marinate for at least 40 minutes.

Chimichurri Sauce

  • 60ml olive oil
  • 60ml red wine vinegar
  • 1ea garlic clove, roughly chopped
  • 3Tbsp parsley, roughly chopped
  • 2tsp marjoram or oregano
  • 1tsp thyme
  • ¼tsp chilli flakes
  • ½tsp cumin, ground
  • ½tsp paprika
  • 1ea tomato, seeds removed and roughly chopped
  • 1ea stem of green onion, white and green part, roughly chopped
  • ¼tsp black pepper
  • 1 ½tsp flaky salt

Place all of the ingredients in a blender or food processor and blend to form a smooth sauce like consistency.Cover and leave to stand for at least 30 minutes at room temperature before serving.

To Cook

Pre-heat a bbq to a high heat.Skewer the meat onto metal skewers.Place the meat onto the bbq and for about 3 minutes a side.  We are aiming for medium rareOnce cooked, remove the meat from the skewers and drizzle the Chimichurri sauce over the top.  Serve with rice if you wish.  You can also serve the meat on the skewers.Recipe courtesy of Urban Graze (