Grilled Beef Skewers with Horseradish, Beetroot, Radish and Quinoa Salad
- Prep time: 30 minutes
- Calories: 460
- 400 g of Rump Steak (Thick Cut)
- 6 of Wooden Skewers 6"
- 2 Tbsp of Horseradish Cream
- 1⁄2 Cup of White Quinoa
- 200 g of Baby Red Beetroot
- 3 of Radish
- 1 of Red Apple
- 1 Small Bunch of Dill
- 1 Tbsp of Red Wine Vinegar
Marinate Beef:Trim fat from beef and cut into 2cm cubes. Combine diced beef with 1 Tbsp horseradish in a bowl with a drizzle of olive oil and coat well. Season with little salt and pepper and set beef aside to marinate as you prepare remaining ingredients. Cover skewers with water and set aside to soak (this prevents them from burning).
Cook Quinoa:Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1 cup of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.
Prepare Salad Veg:Using a mandolin (if you have one), thinly slice beetroot and radish into rounds. Pick dill leaves and roughly chop (discarding stalks). Core and thinly slice apple.
Skewer & Grill Beef:Divide the beef pieces evenly between the skewers. Heat a frypan or grill plate over high medium-heat. Add beef skewers to pan and cook, turning to brown evenly, for about 10-12 minutes or until cooked to your liking. Transfer to a platter to rest.
Make Vinaigrette:A quick and easy way of emulsifying (mixing) your vinaigrette: Combine red wine vinegar, remaining horseradish, dill (to taste) and 4 Tbsp olive oil in a clean jar and give it a good shake for a few minutes. Voilà!
You Plate It:In a large bowl combine quinoa with sliced beetroot, radish and dill. Dress with vinaigrette and toss well to combine. Serve alongside grilled beef skewers.