BEEF SKEWERS WITH BEETROOT, RADISH AND GRAIN SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

MAKES: 4

WHAT'S IN IT?

1kg beef rump, trimmed, cut into 3cm cubes

120g butter, softened

2 tbs horseradish cream

Watercress tips, to serve

Beetroot, radish and grain salad

½ cup (100g) 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

PUTTING IT ALL TOGETHER: 

1. For the salad, cook quinoa according to the packet instructions, then cool. Place in a large bowl with remaining ingredients.

2. 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.

3. For the vinaigrette, shake ingredients together in a jar.

4. 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 fennel fronds.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MEAT MEAT MEAT!!!!