Origin of dish:
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Type of cooking:
Preparation time: 45 minutes
Cooking time: 30 minutes
Ingredients (for 2 people) :
-400g steak, cubedMethod: Marinade the rump steak in the garlic puree, chilli puree, vinegar, cumin, paprika, salt and vegetable oil, overnight if possible.
-200g red & green peppers, cut into large dice
-150g red onion, cut into chunks (cut an onion into 8 wedges)]
-1 tbsp garlic puree
-2 tbsp chilli puree
-1/4 tbsp dry toasted cumin seeds
-1/2 tbsp paprika
-1/2 tbsp salt
-40ml vegetable oil
Garlic and chipotle sauce:
-15ml veg oil
-1 tbsp pureed garlic
-90g diced white onion
-1/2 diced red bullet chilli
-1 tbsp chilli puree
-1/4 tbsp paprika
-1/4 tbsp sugar
-40ml white wine vinegar
-25ml lemon juice
-pinch of salt
-1/2 tbsp toasted & crushed cumin seeds
7g chopped coriander
To make the garlic and chipotle sauce, heat the oil in a pan then add the garlic, onions and red bullet chillies. Cook through until the onions and garlic have some colour.
Stir in the chilli puree and paprika, add the vinegar, lemon juice, salt, sugar and water, bring to the boil and simmer for 8-15 minutes.
Take off the heat, thoroughly blend and then add crushed toasted cumin and chopped coriander. Check taste and adjust if needed.
When ready to cook the steak, make up the skewers with alternate chunks of steak, pepper and onion, using the onion wedges to secure both ends of the skewer. Cook on the barbecue or under the grill as you like your steak.
Serve with the garlic and chipotle sauce and a crisp salad.