Beef and sweet potato skewers with chimichurri sauce
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 3 sweet potatoescut into 4cm chunks
- 700g sirloin steakcut into 4cm chunks
- 16 bay leaves
- 1 red peppercut into chunks
- extra-virgin olive oil
- 1 tbsp ground cumin
- 8 wooden skewersor use metal ones
chimichurri sauce
- 1 red chilliseeded and finely chopped
- a small bunch corianderfinely chopped
- a large bunch flat-leaf parsleyfinely chopped
- 125ml extra-virgin olive oil
- 1 tsp hot smoked Spanish paprika
- 2 cloves garlicfinely chopped
- 3 tbsp red wine vinegar
Nutrition: per serving
- kcal715
- fat49.2g
- saturates11g
- carbs31.4g
- fibre4g
- protein38.7g
- salt0.38g
Method
step 1
Boil the sweet potato chunks for 2 minutes, then refresh in cold water and drain.
step 2
Thread the meat and bay leaves on 4 skewers and the sweet potatoes and pepper on the 4 others.
Drizzle with 4 tbsp olive oil, sprinkle with cumin and season with salt and pepper.step 3
Mix the chimichurri ingredients together and season with salt and pepper. You can chop everything in the food processor, but do the pepper and garlic first to break them down. Although easier, it’s slightly mushier than hand chopped.
Both skewers and sauce can be kept for several hours.step 4
Heat the bbq. When the coals are ready, grill the skewers until crisp on the edges, about 3 minutes each side.
Let them sit under foil for 5 minutes, then serve warm with the chimichurri sauce.
