Lemon grass steak skewers with tabbouleh

Name: Lemon grass steak skewers with tabbouleh
Cuisine: Middle Eastern
Ingredients: 2 stalks lemongrass, base and tough outer leaves removed, roughly chopped; ½ teaspoon dried chilli flakes; 5 cm piece ginger, peeled and roughly chopped; 4 garlic cloves, roughly chopped; 1/3 cup (80 ml) rice wine vinegar; 1½ teaspoon freshly ground black pepper; 800 g rump or flank steak, visible fat removed, sliced into long 2 cm thick strips; 1 tablespoon extra virgin olive oil; 3 green capsicums, thickly sliced; lemon wedges, to serve; 1 cups (360 g) cooked white quinoa (see pages 118-119); 1 small red onion, finely diced; 1 Lebanese cucumber, finely diced; 250 g cherry tomatoes (or 2 small regular tomatoes), chopped; 1 cup mint leaves, finely chopped; 1 cup flat-leaf parsley leaves, finely chopped; 1 cup coriander leaves, finely chopped; 3 tablespoons unsalted pistachio kernels, finely chopped; 2 tablespoons pumpkin seeds (pepitas); juice of 1 lemon

1 step

Updated at: Sun, 08 Sep 2024 03:09:25 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories539.7 kcal (27%)

Total Fat22.5 g (32%)

Carbs35.8 g (14%)

Sugars6.3 g (7%)

Protein52 g (104%)

Sodium125.1 mg (6%)

Fiber7.1 g (26%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. Place the lemongrass, chilli flakes, ginger, garlic, rice wine vinegar and pepper in a food processor or blender and blitz to form a chunky paste. Tip into a large shallow bowl, add the steak strips and turn to coat. Thread the steak evenly onto 12 skewers (use metal skewers if you have them; if not, soak wooden skewers in water for a few minutes before threading so they don't burn). 2. Preheat a barbecue grill or flat plate to high. Brush the skewers with olive oil, then place on the hot plate with the capsicum and cook for 1-2 minutes each side until lightly charred on the outside. If you don't have a barbecue, heat a large frying pan or chargrill pan over high heat, then drizzle the olive oil into the pan instead of brushing the skewers. Cook as above. Remove the skewers and set aside to rest for a few minutes. 3. To make the tabbouleh, combine all the ingredients in a bowl. 4. Divide the tabbouleh and skewers among four plates and serve with lemon wedges.