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pickled onion chimichurri

Braaied Rump Steak Kebabs with Pickled Onion Chimichurri


Make these braaied steak kebabs with a zingy chimichurri for your next get together.

  • Serves: 4-6 |
    4-6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 5 mins
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Steak Kebabs

1.5 kg rump tri-tip (also known us rump tail, ask your butcher)
6 metal or wooden kebab sticks (if using wooden sticks, soak in water for 20 minutes before using to prevent burning)
Westfalia Garlic Flavoured Avocado Oil for drizzling
sea salt and freshly ground black pepper


3 Tbsp (45 ml) chopped fresh flat leaf parsley
3 Tbsp (45 ml) chopped fresh chives
1 Tbsp (15 ml) fresh thyme leaves stripped from the stalk
1 Tbsp (15 ml) dried oregano
3 red chillies, deseeded and chopped
2 pickled onions, finely chopped
2 garlic cloves, peeled and finely chopped
¾ C (180 ml) Westfalia Plain Avocado Oil
2 Tbsp (30 ml) red wine vinegar
sea salt and freshly ground black pepper

Steak Kebabs

Use paper towel to dry the steak well on all sides. Cut the steak into decent, even-sized cubes. The cubes should be roughly the size of a golf ball. Thread 5-6 cubes onto each skewer. Leave out at room temperature to air-dry while you light the fire and prepare the chimichurri (the drier the surface of the steak, the better the caramelisation).


Place all the ingredients for the chimichurri, except the salt and black pepper, into a bowl and mix well to combine. Season to taste.

Steak Kebabs cont.

Drizzle the kebabs with Westfalia Garlic Flavoured Avocado Oil and season on all sides with salt and pepper. Braai the kebabs over very hot coals for 5-8 minutes, rotating frequently, or until cooked to your preference (internal temp: 50 ºC for rare, 55 ºC for medium-rare, 60 ºC for medium). Allow to rest for at least five minutes before serving. Bear in mind that metal skewers will retain heat and will continue cooking the meat from the inside. So, either remove the meat from the skewers once they are cooked or remove from the heat a few minutes earlier.

Once rested, drizzle meat with chimichurri and serve with your favourite sides. Crunchy potato wedges or charred broccolini cooked with Westfalia Plain Avocado Oil will be delicious.