Beef skewers with chimichurri rice salad - Good Food Middle East
Bring some South American sunshine to your barbecue plate with chimichurri rice and cumin spiced sirloin
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Ingredients
- 2 tsp cumin seeds
- juice and zest 2 limes, plus wedges to serve
- 3 sirloin steak or rump steak, fat trimmed, cut into long strips
- 200g long grain rice or wild rice mix
- 2 x 400g cans black beans, rinsed and drained
- 3 shallots, finely diced
- 2 ripe avocados, chopped into small chunks
- 200ml Greek yogurt or natural yogurt, to serve
- 20cm piece cucumber, chopped into small chunks
- 1 shallot, roughly chopped
- 3 garlic cloves, roughly chopped
- small pack coriander
- small pack flat-leaf parsley, leaves picked
- 2 tsp dried oregano
- 4 tbsp olive oil
- 4 tbsp red wine vinegar
- 1 red chilli, finely chopped
- 6 large or 12 small metal or pre-soaked wooden skewer
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