Brazilian Churrasco Beef Rump
Ingredients
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1 sachet Grill Mates Brazilian BBQ Smokey & Zesty Marinade Mix
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50 millilitres (2 fluid ounce) oil
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2 tablespoons white wine vinegar
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900 grams (2 bags) thick cut beef rump steak (cap so it has the fat on)
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Bean salad
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2 tins mixed beans or black beans, drained
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1 red onion, chopped
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2 spring onions, washed and chopped
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1/2 cucumber, diced
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2 tomatoes, diced
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1 tablespoon Ground Coriander
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1/2 teaspoon sea salt
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1/2 teaspoon Coarse Ground Black Pepper
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1/2 teaspoon Garlic Granules
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1 avocado, peeled and diced
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Juice of 1 lime
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25 millilitres (1 fluid ounce) olive oil
Key Products
Instructions
- 1 Combine the Grill Mates sachet contents, oil, and vinegar in a bowl. Set aside 2 tbs of the marinade for basting. Cur the meat into large chunks and add to the bowl and turn to coat well.
- 2 Cover and leave to marinate for 15 minutes (or for best results overnight). Remove the meat from the marinade and discard any remaining marinade.
- 3 Place the chunks of marinated beef on metal BBQ skewers and then grill for 10 minutes on each side for medium, or a bit longer for well done.
- 4 Meanwhile prepare the bean salad by combining all the ingredients for the salad. Cover and reserve until needed.
- 5 Serve the beef sliced from the skewers, with the bean salad.