Balsamic Beef Skewers with Rosemary & Paprika

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This week’s recipe uses rump steak from Peters Meats Rouse Hill which is on sale this week at $22.99 per kg.

Balsamic Beef Skewers with Rosemary & Paprika
Ingredients and shopping list
600g Beef rump steak, cut into 1cm strips
1 Clove garlic, crushed
2 Tbsp Balsamic vinegar
4 Tbsp Extra virgin olive oil
Sea-salt flakes and freshly ground black pepper,to season
2 x 250g Trussed cherry tomatoes
2 Red onions, sliced into thin wedges

Rosemary & Paprika Salsa
1/2 Cup Chopped flat-leaf parsley
2 Tsp Chopped rosemary leaves
1 Tsp Smoked paprika
¼ Cup Red wine vinegar
1/3 Cup Extra virgin olive oil
1 Clove garlic, crushed

1. To marinate beef, put beef, garlic, balsamic and 2 tablespoons of the oil into a large bowl. Season and set aside for 20 minutes. Thread beef pieces onto 12 skewers or rosemary sprigs and discard bowl juices.
2. To make the salsa, put parsley, rosemary, paprika, red wine vinegar, olive oil and garlic into a small bowl. Stir to combine. Season and set aside.
3. Preheat oven to 180 ºC. Put tomatoes and onion in a roasting pan and drizzle with remaining oil. Season. Roast for 15 minutes or until tomato skins blister.
4. Heat a large frying pan or char grill plate over high heat. Cook skewers, in batches for 5-6 minutes for medium, turning occasionally, or until cooked to your liking.
5. Serve skewers with cherry tomatoes, onion and drizzle with salsa.