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Kim Terakes' Beef Kebabs with Argentinian Chimichurri Sauce

Cooking time: 30 minutes

Serves 4

Ingredients

• 6-800 grams lean rump steak, cut into 2cm cubes

• 1 large red onion cut into 2cm segments

• 2 tablespoons olive oil

Sauce:

• 1 bunch flat leaf parsley, chopped

• 8 cloves garlic, peeled and chopped

• 1 teaspoon dried oregano leaves or 1 tablespoon fresh, chopped

• 1 cup extra virgin olive oil

• 1/4 cup red wine vinegar

• 2 tablespoons lemon juice

• 1 teaspoon sea salt

• ½ teaspoon black pepper

• ½ teaspoon chilli flakes, optional

Method

1. To make the sauce simply place all ingredients in a food processor or blender and pulse until completely combined. 
2. Thread the steak cubes and onion slices onto metal or pre-soaked wooden skewers and brush with a little olive oil then season well with sea salt and black pepper.
3. Cook the skewers on a hot char or flat grill for a few minutes each side, turning only once. Then rest on a plate covered with a clean tea towel or loosely with foil for five minutes.
4. Spoon some of the sauce over the skewers and serve with more in a bowl.