Beef

Rosemary beef skewers with horseradish and lemon

Name: Rosemary beef skewers with horseradish and lemon
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 6
Ingredients: 2 bunches rosemary (with long stems if using stems as skewers); 2 small garlic cloves, chopped; 3/4 cup (180ml) extra virgin olive oil, plus extra to brush; 1kg rostbiff (centre part of rump – from butchers), trimmed, cut into 3cm pieces; Pared zest of 1 lemon, plus 2 extra halved lemons; Finely grated fresh horseradish and smoked salt flakes, to serve

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05m

12m

Rosemary beef skewers with horseradish and lemon

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Feb 21, 2018

Rostbiff, the centre of the rump, makes for mouthwatering skewers that are perfect for summer dinners and leftovers thereafter.

2 bunches rosemary (with long stems if using stems as skewers)
2 small garlic cloves, chopped
3/4 cup (180ml) extra virgin olive oil, plus extra to brush
1kg rostbiff (centre part of rump – from butchers), trimmed, cut into 3cm pieces
Pared zest of 1 lemon, plus 2 extra halved lemons
Finely grated fresh horseradish and smoked salt flakes, to serve

Method

1.

Pick 1 cup rosemary leaves. Reserve stems for skewers, if using, leaving 4cm of stem with leaves attached at one end.
2.

Using a mortar and pestle, pound rosemary leaves, garlic and 1 tsp each salt flakes and freshly ground black pepper into a coarse paste. Stir through oil.
3.

Combine beef, pared zest and 1/4 cup (60ml) rosemary paste in a non-reactive bowl. Cover and chill overnight. Reserve remaining rosemary paste to serve.
4.

The next day, thread rostbiff onto rosemary skewers, if using, and place on a tray. Set aside for 1 hour to bring to room temperature.
5.

Heat a chargrill pan or barbecue to medium-high heat. Grill skewers for 12 minutes, turning every 4 minutes, for medium-rare, or until cooked to your liking. Transfer to a heatproof dish and stand, loosely covered, for 5 minutes to rest. Meanwhile, brush cut side of extra halved lemons with extra oil and grill, cut-side down, for 3 minutes or until grill marks appear. Transfer skewers to a serving dish. Sprinkle over horseradish and smoked salt, and serve skewers with reserved rosemary oil and grilled lemon.