Name: Beef, onion and haloumi kebabs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 750 gram rump steak, trimmed and cubed; 1/2 cup (125ml) red wine; 2 tablespoon olive oil; 1 tablespoon wholegrain mustard; 2 teaspoon barbecue sauce; 8 bamboo skewers, soaked; 2 large red onions, cut into eighths; 250 gram haloumi cheese, cubed; 1 cup (200g) white long-grain rice; 2 punnet (400g) cherry or grape tomatoes, halved; 1/4 cup torn basil leaves; 1 tablespoon balsamic vinegar; mixed salad leaves, to serve

Ingredients

750 gram rump steak, trimmed and cubed

1/2 cup (125ml) red wine

2 tablespoon olive oil

1 tablespoon wholegrain mustard

2 teaspoon barbecue sauce

8 bamboo skewers, soaked

2 large red onions, cut into eighths

250 gram haloumi cheese, cubed

1 cup (200g) white long-grain rice

2 punnet (400g) cherry or grape tomatoes, halved

1/4 cup torn basil leaves

1 tablespoon balsamic vinegar

mixed salad leaves, to serve

Method

1.In a shallow dish, combine steak with red wine, oil, mustard and barbecue sauce. Toss well to coat steak. Chill for 5-10 minutes.

2.Preheat a barbecue, frying pan or chargrill on medium. Thread steak onto soaked skewers, alternating with red onion and haloumi cheese.

3.Cook rice according to packet directions. Meanwhile, barbecue kebabs, basting occasionally, for 4-5 minutes each side or until cooked to taste. Cover with foil to keep warm.

4.In a serving bowl, toss together tomatoes, basil, vinegar and mixed salad leaves. Season to taste. Serve kebabs with rice and salad.

Women's Weekly Food