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Portuguese beef espetada skewers with peri peri and warm bean salad

Jessica Brook
Jessica Brook

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

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

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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. Step 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. Step 2

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

  3. Step 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. Step 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.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.smh.com.au/goodfood/recipes/portuguese-beef-espetada-skewers-with-peri-peri-and-warm-bean-salad-20220607-h24ajy.html