Spice it up with this Portuguese beef espetada. It takes only 30 minutes from start to finish.
Ingredients
- 1 lemon, rind finely grated, juiced
- 800g Scotch fillet steak, trimmed, cut into 3cm pieces
- 2 garlic cloves, crushed
- 2 teaspoons sweet paprika
- 1 dried bay leaf, crushed
- 80ml (1/3 cup) olive oil
- 60g (1 ⁄3 cup) stuffed garlic & chilli marinated green olives
- 1/2 cup coriander leaves
- 200g grape tomatoes, quartered
- 2 Lebanese cucumbers, seeded, sliced
- 2 hard-boiled eggs, peeled
- 4 flatbreads
- Hoyt's Hot Peppers, (see note) to serve
Method
- Step 1Reserve 1 tablespoon of the lemon juice. Combine lemon rind, steak pieces, garlic, paprika, bay leaf, 1 1/2 tablespoons of oil and the remaining lemon juice in a bowl. Season and marinate for 10 minutes.
- Step 2Meanwhile, process olives and coriander in a food processor until finely chopped. With motor running, add combined remaining oil and reserved juice in a slow, steady stream until a paste forms.
- Step 3Preheat chargrill or barbecue on medium-high. Thread the steak onto 8 metal skewers. Cook, turning, for 5 minutes for medium or until cooked to your liking. Rest for 3 minutes.
- Step 4Combine tomato and cucumber in a bowl. Cut eggs into quarters. Divide flatbread among plates. Top with salad, beef skewers and egg. Spoon over olive paste. Serve with hot peppers.
- Low carb
- Lower gi
Nutrition
3251 kj
Energy
39g
Fat Total
11g
Saturated Fat
8g
Fibre
62g
Protein
38g
Carbs (total)
All nutrition values are per serve
Notes
Find jars of Hoyt’s Hot Peppers in the antipasto aisle. Store in the fridge for up to six months. Add to antipasto and mezze platters, or coarsely chop and combine with ham and cheese to make delicious toasted sandwiches. They’re also great for adding heat to pizzas.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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