COOK ONCE, EAT TWICE
DINNER BUTTER BEEF SKEWERS
SERVES 6 PREPARATION: 15 MIN MARINATING: 30 MIN COOK: 10 MIN
1kg rump steak, trimmed, cut into 3cm-thick cubes
1 jar (450g) butter chicken simmer sauce
SALAD
3 large carrots, cut into ribbons using a vegetable peeler
1 bunch radish, thinly sliced
1 bunch coriander, leaves picked
60ml (¼c) natural flaked almonds, toasted lightly
60ml (¼c) currants
30ml (2T) extra-virgin olive oil
30ml (2T) lemon juice
TO SERVE
poppadoms
Greek-style yoghurt
Keep 12 soaked bamboo skewers ready. Preheat a chargrill pan on high or have some braai coals ready.
1 In a bowl, combine the steak and half the butter chicken sauce. Marinate the meat for 30 minutes.
2 Thread the steak evenly onto the skewers. Grill or braai the meat for 5-6 minutes, turning on all sides, until cooked through.
3 Salad In a large bowl, toss all the salad ingredients together to combine.
Reserve 4 skewers and 500ml (2c) salad for lunch. Serve the skewers with the remaining heated sauce
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