Churrasco Beef

Elena Duggan and Khanh Ong

Ingredients:

500g skirt steak or flank
2 cloves of garlic
crushed juice of 1 lime
1⁄2 tbsp red wine vinegar
1⁄2 tbsp worcestershire sauce
1 tbsp cumin
2 tsp chili flakes
1⁄2 an onion grated
1 tbsp EVOO
a pinch of salt

Charred Capsicum

1 red capsicum
2 crushed cloves of garlic
1 tbsp finely chopped pickled jalapeno
1⁄2 cup of chopped coriander
2 tbsp EVOO
2 tsp white wine vinegar
1⁄2 tsp sugar a pinch of salt
Coriander leaves (to serve)

Method:

Slice the beef into pieces the size and thickness of 3 fingers.
Combine all the ingredients and massage steak with marinade and leave for an hour to infuse in the fridge then skewer on two skewers.
Pat the beef dry and season with more salt and then onto a very hot grill it goes for
2-3 minutes each side.
set a side to serve.
Grill capsicum until it’s completely black over an open flame.
place into a heat proof bowl and cover with glad wrap for the capsicum to sweat.
remove the capsicum skin and seeds. now chop the capsicum
combine with remaining ingredients and set aside
Top beef with capsicum salsa and coriander leaves

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