The chimichurri sauce with these tender skewers is a flavour sensation.

Prep time: 15 min (plus 20min marinating time)
Cook time: 12-15 mins
Serves: 4

Ingredients

3	Pure South Beef Ribeye Steaks, cut into 3cm pieces
2 Tbsp	Olivado Extra Virgin Olive Oil
2	Cloves garlic, chopped
1 tsp	Dried oregano
1 tsp	Smoked paprika
1	Lime, zest and juice
1	Red onion, in wedges
1	Yellow capsicum, deseeded and cut into chunks
1	Red capsicum, deseeded and cut into chunks
Pinch	Salt & pepper

Tomato salad, to serve (optional, bursting with colours and flavours, this rainbow tomato salad is a great option)

Chimichurri sauce

1 cup	Superb Herb Parsley
1 cup	Superb Herb Mint leaves
6	Delmaine Anchovy Fillets
1	Clove garlic, crushed
1	Green chilli
2 tsp	Airborne Creamed Honey
2 tsp	DYC White Wine Vinegar
¼ cup	Olivado Extra Virgin Olive Oil

Directions

1. Place the steak, olive oil, garlic, oregano, paprika, lime juice and zest, onion and capsicums in a bowl. Season well and leave to marinate for at least 20 minutes.
2. For the chimichurri sauce: Add all chimichurri ingredients to a blender and blend until smooth. Season to taste.
3. Preheat the oven to 230°C.
4. Thread the steak and vegetables on metal skewers. Brown the beef on a skillet over high heat for 2-3 minutes each side, then place the skillet in the oven to finish cooking for 6-7 minutes.
5. Serve the beef skewers with chimichurri sauce and a simple tomato salad.

Photo / Supplied.

This content has been created in partnership with Fresh Fast.