Smoky tomato pepper salsa
This Brazilian salsa finished with sweet paprika makes a great accompaniment for grilled meat and fish
Cumin & onion marinated beef
- Preparation and cooking time
- Prep:
- Cook:
- plus up to 1 day marinating and resting
- Easy
- Serves 4 - 6
Skip to ingredients
- 1kg thick bavette or onglet steaksee tip below
- 2 tbsp gluten-free Worcestershire sauce
- 3 garlic clovescrushed
- juice 2 limes
- 2 tbsp red wine vinegar
- 1 tbsp cumin seed
- 1 tbsp chilli flakes
- 1 small oniongrated
- 2 tbsp olive oilplus extra for drizzling
Nutrition: per serving (6)
- kcal306
- fat20g
- saturates7g
- carbs2g
- sugars1g
- fibre0g
- protein31g
- salt0.4g
Method
step 1
Cut the steak into 6 or 7 chunks. In a small bowl, mix together the Worcestershire, garlic, lime juice, vinegar, spices, onion and olive oil. Season meat well on both sides, then place in a flat non-metallic dish or baking tray. Cover with the marinade and chill for up to 1 day. Bring to room temperature 1 hr before grilling.
step 2
Heat an outdoor grill or griddle pan until very hot. Pat the meat dry and drizzle with a little more oil, then season. Thread 2 thin metal skewers through 2 of the steaks and repeat with the others. Grill for 3-4 mins on one side, then turn over and repeat. Let the beef skewers rest under foil for 10 mins, then slice and serve with the sauces (see 'goes well with', right).
