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