Portuguese beef espetada skewers with peri peri and warm bean salad

Beef espetada skewers with peri peri and warm bean salad.
Beef espetada skewers with peri peri and warm bean salad.  Photo: Jeremy Simons

A simple spicy smoky marinade that you can throw together in seconds elevates this skewers and bean dish

Ingredients

2 garlic cloves

1/4 cup red wine vinegar

1/4 cup honey

1 long red chilli, roughly chopped

1 tbsp smoked paprika

juice and finely grated zest of 1 lemon

800g rump steak, cut into 2cm pieces

olive oil quantity

400g can giant butter beans, rinsed and drained

1 red onion, thinly sliced into rounds

2 cups roughly chopped parsley

Method

1. Place the garlic, vinegar, honey, chilli, paprika, lemon zest and juice in a blender and blend until smooth. Season with salt and pepper. 

2. Thread the beef onto 8 metal skewers and brush with half the peri peri sauce. 

3. Heat a chargrill pan over high heat. Brush the skewers with oil and chargrill, turning for 8 minutes. Set aside to rest for 5 minutes. 

4. Heat oil in a large non-stick frying pan over medium heat. Add the beans and cook for 2-3 minutes, or until heated through. Take off the heat, add onion, drizzle with remaining peri peri sauce and toss to combine.  Arrange the bean salad and parsley on a plate and serve with the skewers.