Since time immemorial, man has put meat on a stick and roasted it. We still do the same thing today, only now we’re fancier. We wear better fitting clothes, write with letters and marinate things before we cook them.
South Americans, particularly Brazilians, seem to have found the right combination of spices, grilling time and even a specific cut of meat for optimal juiciness, the picanha. We brought in the experts from Latina for this recipe and feel confident our ancestors would approve.
If beef rump isn’t available at your local butcher, substitute lamb. Also, feel free to leave the marinade on longer than suggested for a richer and stronger taste.
Ingredients:
60ml extra virgin olive oil
1 garlic clove crushed
1/2 tsp paprika
1/4 tsp cayenne pepper
1 kg rump steak of beef cut into cubes
1 lemon cut into wedges
1 onion cut into squares
1 green bell pepper cut into squares
1 yellow bell pepper cut into squares
1 red bell pepper cut into squares
260g tortillas
Sea salt
Black pepper
Method:
1) Combine oil, garlic, paprika, cayenne pepper, salt and black pepper in a glass or ceramic bowl.
2) Add beef and toss to coat. Cover.
3) Place in the fridge for two to four hours to marinate.
4) Thread the beef onto skewers and alternate the peppers and onions between the chunks of meat.
5) Preheat the grill on medium-high and cook for two to four minutes on each side.
6) Serve with tortillas and a salad of your choice.
> This recipe is courtesy of Brand Leader Jun Taichi of Latina, C001-C004, Zone C, Sea World Plaza, Shekou, Nanshan District 南山区蛇口海上世界广场C区001-C004 (2667 7697)
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