“This is the perfect barbecue dish.”
– Gino D’Acampo
“Each bite will give you a different taste and texture.”
– Gino D’Acampo
I have used really flavoursome meat along with colourful veg so that each bite will give you a different taste and texture. The flavours of these simple ingredients are enhanced by fresh rosemary and zingy lemon and perfectly complemented by this delicious and healthy three-bean salad. This is absolutely not a dish to be saved for the summer; stick it on the griddle or under the grill and keep it on the menu all year round.
Serves 4
INGREDIENTS
– 600g rump steak, cut into 2cm cubes
– 2 tablespoons honey
– 100ml red wine
– 5 fresh rosemary sprigs
– 2 red onions, peeled and cut into 8 chunks
– 2 yellow peppers, cut into 2cm cubes
– 2 courgettes, cut into 2cm rounds
– 1 tablespoon olive oil
– 1 x 400g tin cannellini beans, drained and rinsed
– 1 x 400g tin chickpeas, drained and rinsed
– 1 x 400g tin borlotti beans, drained and rinsed
– 4 tablespoons extra virgin olive oil
– 1 tablespoon white wine vinegar
– Juice of 1 lemon
– 1 small red onion, finely sliced
– 3 tablespoons chopped fresh flat leaf parsley
– Salt and freshly ground black pepper
DIRECTIONS
First soak wooden skewers in water, if using, then place the meat in a bowl, pour over the honey and red wine. Remove the leaves of the rosemary from the stalks then add these. Stir well before seasoning well with black pepper only. Leave to marinate for 1 hour at room temperature.
After an hour, start to make up the skewers by threading the meat and vegetables onto the soaked wooden skewers – or use metal ones. You can put as much meat or vegetables on as you like. Once you have made the skewers brush with a little olive oil, then place on a hot griddle pan or BBQ. Once golden brown on one side turn over, trying not to turn them too often.
Whilst the meat is cooking make the salad. Place the beans in a large bowl, then add the extra virgin olive oil, white wine vinegar, lemon juice, red onion and parsley. Season with salt and black pepper. Stir everything together.
Once the meat is cooked remove from the BBQ or griddle and leave to rest for 5 minutes, allowing the meat to relax, then sprinkle with a little salt and serve alongside your three-bean salad.
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