A super simple but flavourful marinade and a beautiful South American dressing make these an absolute winner! Feel free to use sirloin, fillet or ribeye if you prefer- but rump breaks down really well with the marinade…
Mix together the marinade ingredients, add the beef, and enough olive oil to coat. Leave the marinade for about 2-8 hours.
Mix together the Chimichurri ingredients and season to taste.
About 30 mins before you’re about to cook, skewer the beef, and leave at room temp.
Preheat a cast iron skillet pan until nice and hot, then add the beef skewers to the hot pan.
Cook in Roccbox for around 6-8 minutes, turning and rotating as required.
For the marinade
1 Lime, zest and juice
1 tbsp Soft brown sugar
1 Star Anise
1 Bay Leaf
1 Sprig Rosemary
500g Beef rump, cut into generous chunks
For the Chimichurri
50-80g Flat leaf parsley, chopped
2 tbsp Red wine vinegar
A pinch of Oregano
1 Small red chilli, finely chopped
2 Garlic cloves, finely chopped
120g Olive oil