We are a big fan of this Argentinian recipe, simple but delicious flavours. This Chimichurri sauce with paprika, garlic and red chilli is a great one to have in the books, you could use it on your favourite steak or grilled veg. As always adjust the quantities of chilli to suit your personal tastes, as it is the sauce does have a good kick but spice and heat is personal so do adjust.
- 3 sweet potatoes cut into 4cm chunks
- 700 g sirloin steak cut into 4cm chunks
- 16 bay leaves
- 1 red pepper cut into chunks
- extra-virgin olive oil
- 1 tbsp ground cumin
- 8 wooden skewers or use metal ones
- Chimichurri sauce
- 1 red chilli seeded and finely chopped
- coriander a small bunch finely chopped
- flat-leaf parsley a large bunch finely chopped
- 125 ml extra-virgin olive oil
- 1 tsp hot smoked Spanish paprika
- 2 cloves garlic finely chopped
- 3 tbsp red wine vinegar
- Boil the sweet potato chunks for 2 minutes, then refresh in cold water and drain.
- Thread the meat and bay leaves on 4 skewers and the sweet potatoes and pepper on the 4 others.
- Drizzle with 4 tbsp olive oil, sprinkle with cumin and season with salt and pepper.
- Mix the chimichurri ingredients together and season with salt and pepper. You can chop everything in the food processor, but do the pepper and garlic first to break them down. Although easier, it’s slightly mushier than hand chopped.
- Both skewers and sauce can be kept for several hours.
- Heat the bbq. When the coals are ready, grill the skewers until crisp on the edges, about 3 minutes each side.
- Let them sit under foil for 5 minutes, then serve warm with the chimichurri sauce.