Beef and Green Capsicum Pinchos

Serves: 4

Ingredients

500g porterhouse steak, cut into 4cm pieces
1 tsp paprika
1 tsp ground cumin
2 tbsp extra virgin olive oil, plus extra for grilling
2 green capsicum, de-seeded and chopped into large pieces
Lemon wedges to serve

Method

1. Place beef in a bowl, add paprika, cumin and oil, season with sea salt and freshly ground black pepper, and toss to coat well.
2. Cover with plastic wrap and place in the refrigerator to marinate for at least 30 minutes.
3. Preheat barbecue or cast-iron griddle pan to medium heat.
4. Thread beef onto skewers with capsicum.
5. Add extra oil to barbecue and cook skewers, turning occasionally, and baste with remaining marinade, for about 8-10 minutes or until beef is tender.
6. Transfer to plates and serve with lemon wedges.

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result.

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