Spanish-spiced beef skewers are paired perfectly with roasted green beans & pickled bell pepper. Sided with a super fresh tomato, pesto & pumpkin seed salad. Yum!
Beef Skewers & Pesto
Beef Skewers & Pesto
with charred green beans & pumpkin seeds
Hands on Time: 15 - 35 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Beef
- Dried Chilli Flakes
- Free-range Beef Rump Strips
- Green Beans
- NOMU Spanish Rub
- Pesto Princess Basil Pesto
- Pickled Bell Peppers
- Pumpkin Seeds
- Red Onion
- Red Onions
- Tomato
- Tomatoes
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan.
PESTO
Preheat the oven to 200°C. In a bowl, combine the diced tomato, the pesto, the toasted pumpkin seeds, and seasoning.
SKEWERS
Separate the onion wedges into petals. Pat the beef dry with paper towel. In a bowl, combine the NOMU rub, the chilli flakes (to taste), the beef, the onion petals, a drizzle of oil, and seasoning. Thread 1 beef strip and 1 onion petal on to a skewer. Repeat in the same order, filling up each skewer, until all are full. Coat the skewers in any remaining chilli marinade.
ROAST
Place the beef skewers on half of a roasting tray. Place any remaining onion petals & strips, the trimmed green beans, and the drained pickled peppers on the other half of the tray. Coat in oil and seasoning. Roast in the hot oven until cooked through, 8-10 minutes (shifting half-way).
DIG IN!
Plate up the beef skewers and side with the veg. Serve with the pesto tomato salad. Enjoy, Chef!
Pumpkin Seeds - 10g
Tomato - 1
Pesto Princess Basil Pesto - 10ml
Red Onion - 1
Free-range Beef Rump Strips - 150g
NOMU Spanish Rub - 10ml
Dried Chilli Flakes - 5ml
Wooden Skewers - 3
Green Beans - 80g
Pickled Bell Peppers - 25g
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan.
PESTO
Preheat the oven to 200°C. In a bowl, combine the diced tomato, the pesto, the toasted pumpkin seeds, and seasoning.
SKEWERS
Separate the onion wedges into petals. Pat the beef dry with paper towel. In a bowl, combine the NOMU rub, the chilli flakes (to taste), the beef, the onion petals, a drizzle of oil, and seasoning. Thread 1 beef strip and 1 onion petal on to a skewer. Repeat in the same order, filling up each skewer, until all are full. Coat the skewers in any remaining chilli marinade.
ROAST
Place the beef skewers on half of a roasting tray. Place any remaining onion petals & strips, the trimmed green beans, and the drained pickled peppers on the other half of the tray. Coat in oil and seasoning. Roast in the hot oven until cooked through, 8-10 minutes (shifting half-way).
DIG IN!
Plate up the beef skewers and side with the veg. Serve with the pesto tomato salad. Enjoy, Chef!
Pumpkin Seeds - 20g
Tomato - 1
Pesto Princess Basil Pesto - 20ml
Red Onion - 1
Free-range Beef Rump Strips - 300g
NOMU Spanish Rub - 20ml
Dried Chilli Flakes - 10ml
Wooden Skewers - 6
Green Beans - 160g
Pickled Bell Peppers - 50g
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan.
PESTO
Preheat the oven to 200°C. In a bowl, combine the diced tomato, the pesto, the toasted pumpkin seeds, and seasoning.
SKEWERS
Separate the onion wedges into petals. Pat the beef dry with paper towel. In a bowl, combine the NOMU rub, the chilli flakes (to taste), the beef, the onion petals, a drizzle of oil, and seasoning. Thread 1 beef strip and 1 onion petal on to a skewer. Repeat in the same order, filling up each skewer, until all are full. Coat the skewers in any remaining chilli marinade.
ROAST
Place the beef skewers on half of a roasting tray. Place any remaining onion petals & strips, the trimmed green beans, and the drained pickled peppers on the other half of the tray. Coat in oil and seasoning. Roast in the hot oven until cooked through, 10-12 minutes (shifting half-way).
DIG IN!
Plate up the beef skewers and side with the veg. Serve with the pesto tomato salad. Enjoy, Chef!
Pumpkin Seeds - 30g
Tomatoes - 2
Pesto Princess Basil Pesto - 30ml
Red Onions - 2
Free-range Beef Rump Strips - 450g
NOMU Spanish Rub - 30ml
Dried Chilli Flakes - 15ml
Wooden Skewers - 9
Green Beans - 240g
Pickled Bell Peppers - 75g
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan.
PESTO
Preheat the oven to 200°C. In a bowl, combine the diced tomato, the pesto, the toasted pumpkin seeds, and seasoning.
SKEWERS
Separate the onion wedges into petals. Pat the beef dry with paper towel. In a bowl, combine the NOMU rub, the chilli flakes (to taste), the beef, the onion petals, a drizzle of oil, and seasoning. Thread 1 beef strip and 1 onion petal on to a skewer. Repeat in the same order, filling up each skewer, until all are full. Coat the skewers in any remaining chilli marinade.
ROAST
Place the beef skewers on half of a roasting tray. Place any remaining onion petals & strips, the trimmed green beans, and the drained pickled peppers on the other half of the tray. Coat in oil and seasoning. Roast in the hot oven until cooked through, 10-12 minutes (shifting half-way).
DIG IN!
Plate up the beef skewers and side with the veg. Serve with the pesto tomato salad. Enjoy, Chef!
Pumpkin Seeds - 40g
Tomatoes - 2
Pesto Princess Basil Pesto - 40ml
Red Onions - 2
Free-range Beef Rump Strips - 600g
NOMU Spanish Rub - 40ml
Dried Chilli Flakes - 20ml
Wooden Skewers - 12
Green Beans - 320g
Pickled Bell Peppers - 100g
Woolies Products in this dish
