Beef and Vegetable Skewers with Thyme
Ingredients
- 800 gBeef rump steak (cut into 3cm cubes)
- 1 pcRed bell pepper (cut into squares)
- 1 pcGreen bell pepper (cut into squares)
- 1 pcRed onion (in wedges)
- 200 gButton mushroom (whole or halved)
- 3 tbspExtra virgin olive oil
- 2 pcGarlic (minced)
- 1 tbspThyme (leaves only)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 8 pcSkewers
Method
Beef cubes seared over high heat, showing a deep brown crust while remaining red and juicy inside. Vegetables stay crisp, lightly charred, releasing the aroma of fresh thyme and minced garlic.
- 1
Cut the rum steak into regular 3-centimeter cubes. Pieces must be large enough to remain rare after searing.
- 2
Cut peppers into squares matching the meat size. Slice the red onion into large wedges and clean the mushrooms. Everything should be uniform for even cooking.
- 3
In a dish, mix meat and vegetables with olive oil, minced garlic, thyme, salt, and pepper. Coat every piece thoroughly so the fat protects the flesh during cooking.
- 4
Alternate a piece of beef, a pepper square, an onion wedge, and a mushroom on the skewers. Pack them slightly without crushing them.
- 5
Heat a griddle or pan over high heat. Place skewers when smoking hot. Sear for 2 minutes per side. The meat should be charred, fat should be glistening, and vegetables must remain firm.
Frequently asked questions
How do you get this dish right?
- Take the meat out of the fridge 30 minutes prior to avoid thermal shock that would toughen the fibers.
- If using wooden skewers, soak them in water for 15 minutes to prevent them from burning.
How long does this dish keep?
Eat immediately after cooking to retain juices. Can be kept for 24h in the fridge, though meat will lose tenderness when reheated.
