29 April 2010

Recipe: Steak Rump Kebabs

Steak Rump Kebabs

Preparation Time: 3 Hours

1 Steakhouse Classic rump steak, cut into 12 cubes
each about 4cm wide
6 bamboo skewers soaked in water for 1 hour
250g streaky bacon

Mix the salsa ingredients together and refrigerate for 30 minutes to allow the flavours to develop.

Wrap the cubes of rump in bacon and thread 2 pieces onto each skewer. You can add quartered sweet peppers, onions or vegetables of your choice.

Mix the marinade ingredients together and marinade the rump cubes for 3 hours. Cook over hot coals for 8 minutes, turning frequently. Serve the summer salsa as a side salad.

Can also be made with fillet.

The roundness of a medium-bodied Merlot will complement this dish without overpowering the marinade flavours.


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