Yields4 Servings
 2 x 250g rump steaks
 1 ½ tbsp spicy mix powder
 2 tbsp olive oil
 15 g thyme leaves only
 1 red onion cut into 8 wedges
 2 red peppers cut into 4cm chunks
For the herb oil
 2 large garlic cloves
 3 tbsp finely chopped parsley
 4 tbsp extra virgin olive oil
 15 g parmesan, grated

Cut the steak into 4cm chunks and transfer to a bowl; in a separate bowl mix together the spice powder, olive oil and thyme leaves; add most of the spiced oil to the steak, toss to coat, set aside for at least 20 minutes, or ideally a couple of hours


For the herb oil, crush the garlic with a pinch of salt; add the parsley, olive oil and grated parmesan, mix well, then thin with 2 tablespoons cold water; set aside


Separate each wedge of onion into petals; thread the steak onto 4 or 8 skewers, depending on the size, alternating with chunks of red pepper and onion, brush with the remaining spice oil over the red pepper and onion


Cook the skewers either on a barbeque or in a griddle pan for 8-10 minutes, turning every 2 minutes so that they cook evenly


Rest for 2-3 minutes before serving with the herb oil

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