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.