- Prep Time:20 mins
- Cook Time:10 mins
Chimichurri Beef Skewers with Black Bean Salad
+1 Black Beans
Your summer BBQ staple is sorted with these Chimichurri Beef Skewers. Serve them side by side with our tasty Black Bean Salad. It’s sure to brighten up the whole meal thanks to the colourful combination of capsicum, corn, red onion and avo. Mm mm mmm!
Original recipe by EDGELL | 1.11.15
+1 1 CAN (400g) EDGELL BLACK BEANS
- 500-600g sirloin steak, fat trimmed and cut into 1cm dice
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons chopped fresh parsley
- 1 garlic clove, crushed
- 1 long red chilli, de-seeded and finely chopped
- 420g can Edgell Corn, drained
- 3 tomatoes, de-seeded and chopped
- 1 avocado, chopped
- 1 small red onion, thinly sliced
- ¼ cup fresh coriander, plus extra for garnish
- Juice of 1 lime
Thread beef onto soaked skewers. Combine olive oil, vinegar, parsley, garlic and chilli. Pour half the dressing over the beef to coat well.
Heat a large frypan or BBQ hot plate over medium high heat. Add skewers and cook, turning frequently, for 5 minutes or until cooked through.
MEANWHILE, PLACE DRAINED AND RINSED EDGELL BLACK BEANS, EDGELL CORN KERNELS, TOMATO, AVOCADO, RED ONION AND CORIANDER IN A SERVING BOWL.
Drizzle over lime juice. Gently toss to combine.
Pour remaining dressing over skewers and serve with black bean salad, garnished with extra coriander.
Alternatively, pan fry cubes of meat and toss through salad.
Squeeze some extra lime juice over skewers before serving.
Healthy Tip: Serve with a crusty slice of wholegrain bread.