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Preparation: 20 mins
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Cooking: 20 mins
Ingredients for 4
- 2 tbs olive oil + spray oil
- 2 garlic cloves, crushed
- 1 jalapeno chilli, deseeded and finely chopped + extra to serve
- 800g trimmed thick beef rump steak, cut into 4-5cm cubes
- 3 cobs sweetcorn, husks removed
- 400g tomato medley, halved lengthways
- ½ small red onion, finely sliced
- 1 cup coriander leaves
- 2 tbs lime juice
- 1 just-ripe avocado, peeled, deseeded and sliced lengthways
- Lime wedges, sour cream and warmed tortillas, to serve
Method
- Combine oil, garlic and chilli in a small bowl. Season with salt and pepper. Thread beef onto 8 metal skewers. Brush with chilli mixture. Set aside for 15 minutes.
- Meanwhile, preheat a greased char-grill pan or barbecue over medium-heat. Spray corn cobs with oil and char-grill or barbecue, turning occasionally, for 8-10 minutes until lightly charred. Set aside to cool.
- Char-grill or barbecue beef skewers for 8-10 minutes (for medium rare) or until cooked to your liking. Transfer to a plate, cover and rest for 5 minutes.
- Slice corn kernels from the cobs and place into a large bowl. Add tomatoes, onion, coriander and lime juice. Gently toss to combine.
- Serve beef skewers with sweetcorn salad, avocado, extra chopped jalapeno chilli, lime wedges, sour cream and warmed tortillas.
