Beef and Vegetable Skewers with Thyme

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 539
• Protein: 45 g
• Carbs: 8 g
• Fat: 30 g

Ingredients

• 800 g Beef rump steak ( cut into 3cm cubes )
• 1 piece Red bell pepper ( cut into squares )
• 1 piece Green bell pepper ( cut into squares )
• 1 piece Red onion ( in wedges )
• 200 g Button mushroom ( whole or halved )
• 3 tbsp Extra virgin olive oil
• 2 piece Garlic ( minced )
• 1 tbsp Thyme ( leaves only )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 8 piece Skewers

Instructions

1. Meat preparation

   Cut the rum steak into regular 3-centimeter cubes. Pieces must be large enough to remain rare after searing.

2. Vegetable prep

   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. Quick marinade

   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. Assembling skewers

   Alternate a piece of beef, a pepper square, an onion wedge, and a mushroom on the skewers. Pack them slightly without crushing them.

5. High heat cooking

   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.

Chef's tips

• 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.

Storage

Eat immediately after cooking to retain juices. Can be kept for 24h in the fridge, though meat will lose tenderness when reheated.