When a plate looks this appetising, you know it won’t disappoint at the dinner table, Chef! Baby tomato & baby marrow veggie skewers are lightly charred and served with seared steak slices. Sided with a refreshing salad with crumblings of feta.
Chimichurri Beef Sirloin & Veg Skewers
Chimichurri Beef Sirloin & Veg Skewers
with Danish-style feta
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Marrow
- Baby Tomatoes
- Balsamic Vinegar
- Beef Sirloin
- Danish-style Feta
- Pesto Princess Chimichurri Sauce
- Salad Leaves
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
START WITH SAUCE
In a small bowl, loosen the chimichurri with water in 5ml increments until drizzling consistency. Season and set aside.
VEGGIE SKEWERS
Carefully thread the baby tomatoes & baby marrow pieces onto each skewer. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the skewers until charred, 10-12 minutes (shifting as they colour). Season and set aside.
SEARED STEAK
Place a clean pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning.
FETA SALAD
To a salad bowl, add the salad leaves. Crumble in the feta and toss through the vinegar. Season and set aside.
YOU DID IT, CHEF!
Plate up the steak slices and serve the charred skewers alongside. Side with the dressed salad, finished off with a drizzle of the chimichurri over the steak.
Pesto Princess Chimichurri Sauce - 25ml
Wooden Skewers - 2
Baby Marrow - 150g
Baby Tomatoes - 80g
Beef Sirloin - 160g
Salad Leaves - 20g
Danish-style Feta - 20g
Balsamic Vinegar - 5ml
START WITH SAUCE
In a small bowl, loosen the chimichurri with water in 5ml increments until drizzling consistency. Season and set aside.
VEGGIE SKEWERS
Carefully thread the baby tomatoes & baby marrow pieces onto each skewer. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the skewers until charred, 10-12 minutes (shifting as they colour). Season and set aside.
SEARED STEAK
Place a clean pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning.
FETA SALAD
To a salad bowl, add the salad leaves. Crumble in the feta and toss through the vinegar. Season and set aside.
YOU DID IT, CHEF!
Plate up the steak slices and serve the charred skewers alongside. Side with the dressed salad, finished off with a drizzle of the chimichurri over the steak.
Pesto Princess Chimichurri Sauce - 50ml
Wooden Skewers - 4
Baby Marrow - 300g
Baby Tomatoes - 160g
Beef Sirloin - 320g
Salad Leaves - 40g
Danish-style Feta - 40g
Balsamic Vinegar - 10ml
START WITH SAUCE
In a small bowl, loosen the chimichurri with water in 5ml increments until drizzling consistency. Season and set aside.
VEGGIE SKEWERS
Carefully thread the baby tomatoes & baby marrow pieces onto each skewer. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the skewers until charred, 12-15 minutes (shifting as they colour). Season and set aside.
SEARED STEAK
Place a clean pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning.
FETA SALAD
To a salad bowl, add the salad leaves. Crumble in the feta and toss through the vinegar. Season and set aside.
YOU DID IT, CHEF!
Plate up the steak slices and serve the charred skewers alongside. Side with the dressed salad, finished off with a drizzle of the chimichurri over the steak.
Pesto Princess Chimichurri Sauce - 75ml
Wooden Skewers - 6
Baby Marrow - 450g
Baby Tomatoes - 240g
Beef Sirloin - 480g
Salad Leaves - 60g
Danish-style Feta - 60g
Balsamic Vinegar - 15ml
START WITH SAUCE
In a small bowl, loosen the chimichurri with water in 5ml increments until drizzling consistency. Season and set aside.
VEGGIE SKEWERS
Carefully thread the baby tomatoes & baby marrow pieces onto each skewer. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the skewers until charred, 12-15 minutes (shifting as they colour). Season and set aside.
SEARED STEAK
Place a clean pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning.
FETA SALAD
To a salad bowl, add the salad leaves. Crumble in the feta and toss through the vinegar. Season and set aside.
YOU DID IT, CHEF!
Plate up the steak slices and serve the charred skewers alongside. Side with the dressed salad, finished off with a drizzle of the chimichurri over the steak.
Pesto Princess Chimichurri Sauce - 100ml
Wooden Skewers - 8
Baby Marrow - 600g
Baby Tomatoes - 320g
Beef Sirloin - 640g
Salad Leaves - 80g
Danish-style Feta - 80g
Balsamic Vinegar - 20ml
Frequently Asked Questions
What is the preparation time for Chimichurri Beef Sirloin & Veg Skewers?
The preparation time for Chimichurri Beef Sirloin & Veg Skewers with Danish-style feta is between 15 and 30 minutes.
What is the total time required to make Chimichurri Beef Sirloin & Veg Skewers with Danish-style feta?
The total time required to make Chimichurri Beef Sirloin & Veg Skewers with Danish-style feta is between 30 and 45 minutes.
How many servings does Chimichurri Beef Sirloin & Veg Skewers provide?
4 servings
What are the main ingredients in Chimichurri Beef Sirloin & Veg Skewers?
Baby Marrow, Baby Tomatoes, Balsamic Vinegar, Beef Sirloin, Danish-style Feta, Pesto Princess Chimichurri Sauce, Salad Leaves, Wooden Skewers
What is the nutritional information of Chimichurri Beef Sirloin & Veg Skewers?
Calories: 500, Carbs: 10 grams, Fat: grams, Protein: 42.7 grams, Sugar: 7 grams, Salt: 556.2 grams
How do I prepare Chimichurri Beef Sirloin & Veg Skewers?
YOU DID IT, CHEF!: Plate up the steak slices and serve the charred skewers alongside. Side with the dressed salad, finished off with a drizzle of the chimichurri over the steak. FETA SALAD: To a salad bowl, add the salad leaves. Crumble in the feta and toss through the vinegar. Season and set aside. SEARED STEAK: Place a clean pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning. VEGGIE SKEWERS: Carefully thread the baby tomatoes & baby marrow pieces onto each skewer. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the skewers until charred, 10-12 minutes (shifting as they colour). Season and set aside. START WITH SAUCE: In a small bowl, loosen the chimichurri with water in 5ml increments until drizzling consistency. Season and set aside.
What should be prepared from my kitchen to make Chimichurri Beef Sirloin & Veg Skewers?
Baby Marrow, Baby Tomatoes, Balsamic Vinegar, Beef Sirloin, Danish-style Feta, Pesto Princess Chimichurri Sauce, Salad Leaves, Wooden Skewers
How many calories does Chimichurri Beef Sirloin & Veg Skewers have?
500 calories
How much fat content does Chimichurri Beef Sirloin & Veg Skewers have?
grams
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