600 grams rump steak, cut into bite-sized pieces
sea salt and ground pepper
250 grams roasted red capsicums (see Cook’s tip)
100 grams roasted skin-on almonds
2 cloves garlic, crushed
2 teaspoons smoked paprika
2 tablespoons sherry vinegar
3 tablespoons olive oil
1 teaspoon sea salt
8-10 long metal skewers
Salsa: Place all the ingredients in a food processor and blend until they form a chunky salsa. Set aside.
Heat a ridged grill or sauté pan over a medium-high heat. Thread the beef onto the skewers, brush with oil and season generously with salt and pepper. Grill for about 4 minutes or until cooked to your liking.
To serve: Place on a board or platter and brush with some of the salsa, serving the rest separately.
Serving suggestions: Combine 2 cups finely shredded red or white cabbage, 1 green apple cut into long matchsticks and chopped parsley in a bowl. Drizzle over a little olive oil, a squeeze of lemon juice, salt and pepper. Toss and serve.
Wedges of orange kumara are also a delicious accompaniment. Brush skin-on wedges of kumara with a little oil, salt and pepper. Roast until golden and tender.
Cook's tip: Roasted capsicums are available in jars at food stores and supermarkets. Looked for piquillo peppers, if available, as these are smoked as well as being roasted.