Ingredients
- 4 x 200g PGI Welsh Beef sirloin steaks, cut into 2cm cubes
- 150g whole baby mushrooms
- 200g cooked baby potatoes, halved
- 1 red peppers, cut into 2cm pieces
- 1 orange pepper cut into 2cm pieces
For the marinade:
- 100ml olive oil
- 2tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- 1 tsp fresh rosemary, finely chopped
- ½ tsp black pepper
For the chimichurri:
- 30g parsley, chopped
- 2 cloves garlic, very finely chopped
- 2 tablespoons fresh oregano, finely chopped
- ½ tsp red chilli flakes
- ½ tsp sea salt flakes
- 30g red wine vinegar
- 120g extra virgin olive oil
15
Cooking Time
40
Prep Time
4
Serves
- In a large bowl, whisk together the marinade ingredients.
- Add the steaks and baby potatoes to the marinade bowl and mix well until everything is covered. Leave to marinade for 30 minutes to 1 hour.
- Preheat the grill to high or, if you are using a BBQ, light it and allow it to heat until the coals are white hot.
- Assemble skewers by alternating red pepper, yellow pepper, steak, new potatoes and mushrooms. Repeat and continue process until ingredients are gone.
- To make the chimichurri mix all the ingredients together, except the olive oil. Once mixed, slowly whisk in the olive oil.
- When the grill or BBQ has come to the right heat place the skewers on the heat, cooking for 4-5 minutes on each side.
- Once the skewers are cooked, drizzle over the chimichurri sauce and serve with grilled flat breads.
