Recipe: Smoky beef and ale skewers with green apple salsa
How to Make:
- Combine paprika, brown sugar, garlic, oregano and allspice in a large jug. Add ale. Stir to combine. Place beef in a large shallow glass or ceramic dish. Pour over marinade. Cover. Refrigerate for 4 hours to allow flavours to develop.
- Thread beef onto skewers, reserving marinade. Season with salt and pepper. Drizzle with oil.
- Heat a barbecue grill or chargrill pan on medium-high heat. Cook skewers, turning occasionally, basting with reserved marinade, for 8 minutes for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
- Meanwhile, make Green apple salsa: Combine apple, onion, chilli, chives, vinegar, oil and mustard in a bowl. Season with salt and pepper.
- Serve beef skewers with salsa and lemon wedges, sprinkled with parsley leaves.
Time for preparing:
10 min.
Servings:
8
Ingredients:
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 2 garlic cloves, crushed
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon ground allspice
- 330ml bottle pale ale
- 1.5kg thick beef rump steak, trimmed, cut into 4cm pieces
- 1 tablespoon extra virgin olive oil
- Lemon wedges, to serve
- Small fresh flat-leaf parsley leaves, to serve Green apple salsa
- 1 medium granny smith apple, cored, finely diced
- 1/2 small red onion, finely diced
- 2 long red chillies, thinly sliced
- 1 tablespoon chopped fresh chives
- 2 tablespoons apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon wholegrain mustard
