This delicious dressing is similar to Chimichurri in many ways - an Argentinian sauce served with steak, and usually made with parsley, oregano, garlic, chilli and vinegar. Thai basil offers a delicious Asian-style twist to this recipe.
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Soak 6 wooden skewers in cold water (unless using metal ones). Whisk together the soy and honey in a large bowl, then toss the beef and mushrooms in the mixture until well coated. Set aside to marinate for 15 minutes. Preheat the grill to high, with the grill pan and rack on the highest shelf.
Meanwhile, mix the Thai basil, garlic, chilli flakes, vinegar and 1 tbsp oil in a small bowl. Season and set aside. Assemble the skewers, alternating approximately 4 pieces of beef and 4 pieces of mushroom on each one. Discard the excess marinade.
Brush the bars of the grill rack with 1/2 tbsp oil. Add the skewers and cook for about 3 minutes on each side, until golden. Meanwhile, cook the rice according to pack instructions. Serve the skewers on the rice, with basil dressing drizzled on top.
An easy way to trim the fat and cut up the beef is with sharp kitchen scissors. Make sure all the pieces of meat are about the same size for even cooking, and ensure all the cut surfaces are well cooked.
Typical values per serving when made using specific products in recipe
Energy | 2,569kJ/ 611kcals |
|---|---|
Fat | 21g |
Saturated Fat | 5.3g |
Carbohydrates | 52g |
Sugars | 14g |
Fibre | 4.6g |
Protein | 50g |
Salt | 1.8g |
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