BBQ · Lunch
21 May 2018
Beef Skewers with Beetroot, Radish and Grain Salad
First published in delicious.
Juicy beef skewers with a bright, crunchy beetroot, radish and grain salad. Simple to put together and full of colour and flavour.
Ingredients
- 1kg beef rump, trimmed, cut into 3cm cubes
- 120g salted butter, softened
- 2 tbs horseradish cream
- Watercress tips, to serve
Beetroot, radish and grain salad
- 100g (½ cup) quinoa
- ½ bunch each target beetroot, baby beetroot and radish, thinly sliced (we used a mandoline)
- 1 red apple, thinly sliced (we used a mandoline)
- ¼ bunch dill, leaves finely chopped, plus fronds, to serve
Horseradish vinaigrette
- ¼ cup extra-virgin olive oil
- 2 tbs red wine vinegar
- 1 tsp horseradish cream
Method
- For the salad, cook quinoa according to the packet instructions, then cool. Place in a large bowl with remaining ingredients.
- Thread beef onto 8 metal skewers. Mix butter and horseradish cream in a small bowl and season. Spread half the butter over beef.
- Heat a barbecue or grill pan to high and cook skewers in batches, turning often, for 3–5 minutes or until charred and medium rare. Place on a platter, brush with remaining horseradish butter, cover loosely with foil and rest for 3 minutes.
- For the vinaigrette, shake ingredients together in a jar.
- Add half the vinaigrette to the salad and toss to coat. Place on a platter, top with beef skewers, drizzle with remaining vinaigrette, if desired, and top with watercress and dill fronds.
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