A super simple but flavourful marinade and a beautiful South American dressing make these an absolute winner! Feel free to use sirloin, fillet or ribeye if you prefer- but rump breaks down really well with the marinade…
Rump Beef Skewers with Chimichurri
Mix together the marinade ingredients, add the beef, and enough olive oil to coat. Leave the marinade for about 2-8 hours.
Mix together the Chimichurri ingredients and season to taste.
About 30 mins before you’re about to cook, skewer the beef, and leave at room temp.
Preheat a cast iron skillet pan until nice and hot, then add the beef skewers to the hot pan.
Cook in Roccbox for around 6-8 minutes, turning and rotating as required.
For the marinade
1 Lime, zest and juice
1 tbsp Soft brown sugar
1 Star Anise
1 Bay Leaf
1 Sprig Rosemary
500g Beef rump, cut into generous chunks
For the Chimichurri
50-80g Flat leaf parsley, chopped
2 tbsp Red wine vinegar
A pinch of Oregano
1 Small red chilli, finely chopped
2 Garlic cloves, finely chopped
120g Olive oil