If you
treating Dad to a
taste of summer.
You might like Aldi
this Father’s Day.
CUT OUT AND KEEP ME
Rio Beef Kebabs with
Beetroot Salad
You will need
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2 Scotch Sirloin Steaks
400g Beetroot
200g Curly Kale
280g Jar Artichokes
2 Medium Red Onions
1 Green Pepper
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SERVES
PREP
COOK
PEOPLE
MINS
MINS
4
20
10
1 Yellow Pepper
BBQ Marinade
Black Pepper
4 Wooden or Metal Skewers
Method
If using wooden skewers – soak them in some cold water
while you prepare the recipe. Cut the steaks into medium
sized chunks. Put into a bowl and add some of the BBQ
marinade, mixing well. Peel the red onions and cut into
wedges. Cut the peppers into chunks, the same size as the
beef. Divide the beef, peppers and red onions between the
4 skewers. Then put to one side and make the salad.
Put the curly kale into a large bowl, pour over some boiling
water – leave for a minute – and then drain well. Cut the
beetroot into strips. Put the kale and the beetroot together
in a bowl. Pour the oil from the artichokes over the salad.
Cut the artichokes into smaller pieces, add to the salad,
season with some black pepper and mix well.
Either grill or barbecue the kebabs for about 10 minutes,
turning as you cook and serve alongside the salad.
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