Bourbon beef kebabs with carrot pesto yoghurt

Bourbon beef kebabs with carrot pesto yoghurt

3 hours

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Ingredients

  • 1/2 cup bourbon
  • 1/3 cup golden syrup
  • 2 tablespoons chopped fresh thyme leaves
  • 2 garlic cloves, crushed
  • 1.5kg piece thick beef rump steak, trimmed, cut into 4cm pieces
  • 1 teaspoon cracked black pepper
  • 1 teaspoon sea salt flakes

CARROT PESTO YOGHURT

  • 6 small Wilcox carrots, roughly chopped
  • 1 teaspoon smoked paprika
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons chopped fresh coriander
  • 1/4 cup pecans
  • 2 garlic cloves, peeled, quartered
  • 2 cups plain Greek-style yoghurt

MIXED PEA SALAD

  • 150g sugar snap peas, trimmed
  • 100g snow peas, trimmed
  • 1 cup frozen peas
  • 1/2 cup fresh mint leaves, torn
  • 1 eschalot, thinly sliced into rounds
  • 200g fetta, crumbled
  • 1/3 cup snow pea tendrils (optional)
  • 1/3 cup French dressing

Directions

  • Step 1 Preheat oven to 200C/180C fan-forced.
  • Step 2 Combine bourbon, golden syrup, thyme and garlic in a bowl. Add beef. Toss to coat. Cover. Refrigerate for 2 hours, if time permits.
  • Step 3 Meanwhile, make Carrot Pesto Yoghurt: Place carrot, paprika and 1 tablespoon oil in a roasting pan. Season with salt and pepper. Toss to coat. Roast for 25 to 30 minutes or until golden and almost tender (see notes). Cool for 10 minutes. Using a food processor, pulse carrot, coriander, pecans and garlic until finely chopped. Add remaining oil. Process until combined. Transfer to a large bowl. Add yoghurt, folding through pesto. Cover. Refrigerate until required.
  • Step 4 Heat a barbecue grill or chargrill pan on medium-high heat. Thread beef onto skewers. Sprinkle with cracked pepper and sea salt. Cook, turning, for 6 to 8 minutes or medium, or until browned and cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest.
  • Step 5 Meanwhile, make Mixed Pea Salad: Cook peas in a large saucepan of boiling, salted water for 2 minutes or until bright green and just tender. Drain. Refresh under cold water. Drain well. Transfer to a large bowl. Add mint, eschalot, fetta, snow pea tendrils, if using, and dressing. Toss to combine. Serve skewers with carrot pesto yoghurt and mixed pea salad.

    Recipe courtesy of taste.com.au
    Serving size 8

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