Portuguese Beef skewers with chorizo and pickled asparagus
Rich Harris shows you how to make these meaty skewers with a tangy marinade.
Recipe - Serves: 4
1 small essential Waitrose red onion, quartered
230g beef rump steak, trimmed of excess fat and cut into bite-sized pieces
2 garlic cloves, crushed
8 bay leaves
4 tbsp essential Waitrose red wine vinegar
4 tbsp essential Waitrose olive oil, plus extra to serve
1⁄2 x 25g pack at leaf parsley, leaves nely chopped, stalks discarded
400ml cider vinegar
100g caster sugar
2 tsp mustard seeds
2 x 230g packs asparagus, woody ends trimmed
140g cooking chorizo, cut into bite-sized pieces
5g unsalted butter
4 tbsp aioli
1 Soak 8 wooden skewers in water. Separate the onion quarters into individual petals and mix in a bowl with the beef, garlic, bay leaves, red wine vinegar, olive oil and 1⁄2 the parsley. Season and set aside to marinate while you make the pickle.
2 Heat the cider vinegar, sugar, mustard seeds and 400ml water in a medium pan on a medium heat, until the sugar dissolves. Add the asparagus and bring to the boil. Turn the heat down and simmer for 2 minutes. Set aside for 10 minutes.
3 Drain the beef and onion, reserving the marinade, and thread onto the skewers, alternating with the chorizo and marinated bay leaves. Heat a griddle pan over a medium heat and griddle the skewers for 4 minutes on each side, until cooked through. Meanwhile, gently simmer the marinade in a small pan with the butter and remaining parsley. Drain the asparagus and serve with the skewers, spooning the sauce over the top. Pair with a dollop of aioli and some toasted sourdough, if liked.
Typical values per serving: