Portuguese Beef Skewers with Chimichurri Sauce
Servings 4
INGREDIENTS
For The Beef Skewers
400 grams Beef Tenderloin
2 tablespoons olive oil
2 tablespoons Red Wine Vinegar
1 whole Onion, finely diced peel onion first
1 handful Fresh parsley
4 cloves Garlic cloves
1 teaspoon Salt
1 teaspoon Fresh ground black pepper
8 leaves Fresh Bay leaves
For The Chimichurri Sauce
1 whole Onion small, finely diced
3 whole Garlic cloves finely diced
3 tablespoons olive oil
2 tablespoons Red Wine Vinegar
1 pinch Salt
1 pinch Pepper
0.5 pinch Paprika
1 whole Red Chilli 1 fresh – deseeded and finely chopped
0.5 bunch Fresh parsley finely diced
DIRECTIONS
Cut meat into 2-inch cubes. Combine oil, vinegar, parsley, garlic, salt, pepper and bay leaves. Add the
beef and toss thoroughly to coat. Marinate in the fridge for 4 to 6 hours. Remove the beef and bay
leaves from marinade and thread onto skewers. Grill on a high heat for 2-3 minuites. Baste the
Espetada’s with any remaining marinade during cooking.
Portuguese Chimichurri Sauce – Molho Cru
Mix all ingredients together, add salt and pepper to taste. Store in refrigerator for 2 hours or
overnight for the flavours to absorb. Serve with Espetadas.