2 tsp cumin seeds
juice and zest 2 limes, plus wedges to serve
3 sirloin steak or rump steak, fat trimmed, cut into long strips
200g long grain rice or wild rice mix
200ml lactose free yogurt, to serve
20cm piece cucumber, chopped into small chunks
For the chimichurri
1 tbsp garlic infused oil
small pack coriander
small pack flat-leaf parsley, leaves picked
2 tsp dried oregano
4 tbsp olive oil
4 tbsp red wine vinegar
1 red chili, finely chopped
6 large or 12 small metal or pre-soaked wooden skewer
First, make the chimichurri base. Put the herbs in a mini food processor with the garlic infused oil, and oil.
Pulse until finely chopped but still with some texture – like a chunky pesto. Put 1 1/2 tbsp in a small bowl and set aside.
Mix the red wine vinegar, chili and 1 tbsp water into the remaining mixture and season. Chill until assembling.
Stir the cumin seeds and lime juice into the reserved 1 1/2 tbsp chimichurri base, then spoon all over the steak strips in a non-metallic dish.
Give everything a good mix to coat, then marinate in the fridge for at least 30 mins, or up to 2 hrs.
Rinse the rice and put in a saucepan with triple the volume of water.
Bring to the boil, then lower the heat, cover and simmer gently until cooked. Drain any remaining liquid, then spread on a tray to cool quickly.
When the rice is almost cool, stir in half the chimichurri sauce with the cucumber.
Thread the beef onto 6 large or 12 small skewers and heat the grill or a griddle pan to high.
Grill for 3-4 mins each side, or griddle for 1-2 mins each side, depending on how well cooked you like your steak.
Serve the rice on a platter with the skewers, lime wedges, lactose free yogurt mixed with lime zest and black pepper, and the remaining chimichurri.
Recipe adapted from: Good Food