BEEF SKEWERS WITH BEETROOT, RADISH AND GRAIN SALAD
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
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
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.