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Brazilian Churrasco Beef Rump
Prep Time
10 Minutes
Cook Time
20 Minutes
Ingredients
17
Servings
4
Brazilian style skewered beef with a zingy bean salad
Ingredients
1 sachet brazilian bbq
50 millilitres (2 fluid ounce) oil
2 tablespoons white wine vinegar
900 grams (2 bags) thick cut beef rump steak (cap so it has the fat on)
Bean salad
2 tins mixed beans or black beans, drained
1 red onion, chopped
2 spring onions, washed and chopped
1/2 cucumber, diced
2 tomatoes, diced
1 tablespoon Ground Coriander
1/2 teaspoon sea salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon Garlic Granules
1 avocado, peeled and diced
Juice of 1 lime
25 millilitres (1 fluid ounce) olive oil
COOKING 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.