Argentine Beef Skewers With Chimichurri Sauce

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Argentina is famous for football, good-looking polo players and the feisty tango but it is equally celebrated for its beef.

Here is an excellent reason to dust off the BBQ and enjoy Summer and some great Aussie beef with an Argentine flavor. The tender, grilled meat marinated in cumin and served with garlicky chimichurri sauce is a favorite in Argentina. It is a simple and delicious recipe which looks fresh and bright and works well for all kinds of beef.

These skewers are also excellent with the addition of Chorizo sausage and/or cooked sweet potato alternated with the beef.

Serves 4 gringos.

Stir together all ingredients for the marinade. Add the salt and pepper to taste. Add the beef then cover and chill for 4 hours. Meanwhile, stir together all chimichurri ingredients. This sauce is quite spicy so add more or less chilli flakes to taste. Let stand at least 2 hours. Take the beef out of the fridge about 1 hour before grilling. Fire up the BBQ for high heat. Thread the chunks of beef on each of 4 metal skewers, leaving a small gap between each piece. Grill the skewers about 3 minutes, then turn. Grill 3 minutes longer for medium rare.

To serve, set the skewers on each of 4 plates. Spoon the chimichurri sauce into 4 small bowls and set them alongside the plates. Your guests can either pour the sauce over the beef or use it for dipping.

You can use this recipe for all quality cuts of beef and it is great with a roasted beef fillet.

Ingredients:

Marinade:

  • 1 tbsp ground cumin
  • Sea salt
  • Freshly ground black pepper
  • 2 tbsp olive oil
  • 2 pieces of rump steak each sliced into large chunks
  • 4 x (12-inch) metal skewers

Chimichurri sauce:

  • 1/2 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 3 garlic cloves, peeled
  • 1/2 teaspoon dried chilli flakes
  • 3 cups (packed) finely chopped fresh parsley
  • 2 cups (packed) finely chopped fresh coriander
  • 1 cup (packed) finely chopped fresh mint
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper