OH! Magazine - Australian Version December 2015 | Page 17

PETE EVANS’
CHIMICHURRI BEEF SKEWERS

www.peteevans.com.au
www.peteevans.com.au

PETE
EVANS

Celebrity chef Pete Evans brings a bit of South American cuisine
to the table, this season.

Serves: lots and lots
Preparation time: 30 minutes
and 2 hours marinating
Cooking time: 10 minutes

What you’ll need:
1kg grass-fed beef fillet or heart or liver
Coconut oil, for cooking
Sea salt and freshly ground black pepper
Chilli flakes, to serve (optional)
Chimichurri sauce
6 garlic cloves, peeled
Sea salt
2 jalapeno chillies, chopped
2 very large handfuls of flat-leaf parsley leaves
2 very large handfuls of coriander leaves
200ml apple cider vinegar
Pinch of ground cumin
300ml coconut oil, melted
Freshly ground black pepper

How to make it:
1. Soak eight bamboo skewers in warm water for 20 minutes
before using or use metal skewers.
2. Cut all the fat, vessels, veins and sinew off the beef heart,
then cut into 3cm cubes. Thread three to four cubes onto
each skewer and set aside on a tray.
3. To make the sauce, place the garlic and a little salt in a
mortar and crush with the pestle. Add the chilli, parsley
and coriander and pound to a paste. Stir through the
vinegar, cumin and olive oil, then taste and season with
salt and pepper.
4. Pour half the sauce over the skewers, cover and place in
the fridge to marinate for at least two hours, or ideally
overnight. Place the remaining sauce in the fridge.
5. When you are ready to serve, heat a barbecue to medium–
hot and grease with a little coconut oil. Season the skewers
with salt and pepper and cook for two minutes on each
side, or until cooked to your liking. Remove from heat and
leave to rest in a warm place for five minutes.
6. Serve with the remaining chimichurri sauce on the side
and some chilli flakes (if using).

Recipe from Healthy Every Day,
by Pete Evans ($39.99, Pan Macmillan)

( OH! MAGAZINE ) DECEMBER 2015

17