Beef Quick

Beef skewers with beetroot, radish and grain salad

Name: Beef skewers beetroot radish grain salad Hayden Quinn
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1kg beef rump, trimmed, cut into 3cm cubes; 120g butter, softened; 2 tbs horseradish cream; Watercress tips, to serve; ½ cup (100g) quinoa; ½ bunch each target beetroot, baby beetroot and radish, thinly sliced (we used a mandoline); 1 red apple, thinly sliced (we used a mandoline); ¼ bunch dill, leaves finely chopped, plus fronds to serve; ¼ cup extra-virgin olive oil; 2 tbs red wine vinegar; 1 tsp horseradish cream

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15m

Beef skewers with beetroot, radish and grain salad

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by Hayden Quinn

May 10, 2018

Meals don't come much quicker than this, says Hayden.

1kg beef rump, trimmed, cut into 3cm cubes
120g butter, softened
2 tbs horseradish cream
Watercress tips, to serve

Beetroot, radish and grain salad

½ cup (100g) quinoa
½ bunch each target beetroot, baby beetroot and radish, thinly sliced (we used a mandoline)
1 red apple, thinly sliced (we used a mandoline)
¼ bunch dill, leaves finely chopped, plus fronds to serve

Horseradish vinaigrette

¼ cup extra-virgin olive oil
2 tbs red wine vinegar
1 tsp horseradish cream

Method

1.

For the salad, cook quinoa according to the packet instructions, then cool. Place in a large bowl with remaining ingredients.
2.

Thread beef onto 8 metal skewers. Mix butter and horseradish cream in a small bowl and season. Spread half the butter over beef. Heat a barbecue or grill pan to high and cook skewers in batches, turning often, for 3-5 minutes or until charred and medium rare. Place on a platter, brush with remaining horseradish butter, cover loosely with foil and rest for 3 minutes.
3.

For the vinaigrette, shake ingredients together in a jar.
4.

Add half the vinaigrette to the salad and toss to coat. Place on a platter, top with beef skewers, drizzle with remaining vinaigrette, if desired, and top with watercress and fennel fronds.