Peppercorn Butterflied Beef with Honey Cashew Pesto, Haloumi & Vegetable Kebabs

Peppercorn Butterflied Beef with Honey Cashew Pesto, Haloumi & Vegetable Kebabs

Ingredients

1 x packet of Harvey Beef Peppercorn Butterflied Beef (approx. 1kg)
Olive oil, sea salt & black pepper for seasoning

 

For the Pesto:
150g rocket leaves
1 sml bunch coriander
100g raw cashew nuts
1 tbsp honey
3 tbsp ground parmesan
1 sml clove of garlic
50ml olive oil
Juice of half a lemon
Salt & pepper to taste

 

For the Skewers:
200g haloumi
12 swiss brown mushrooms
2 red capsicums
2 yellow or green zucchini
12 cherry tomatoes
2 small red onions
12 BBQ Skewers

Instructions

  1. Preā€“heat BBQ, grill or fry pan to a high heat, rub a little olive oil on the butterflied beef and BBQ on each side until caramelized & charred, approximately 8 minutes each side. Check for your preferred doneness using a meat thermometer & allow to rest for approximately 10 minutes.
  2. For the skewers, cut the haloumi & vegetables into roughly 2 x 2 cm pieces, leaving the cherry tomatoes whole. Skewer 6-8 pieces per skewer, brush with oil & season with salt & pepper and your favourite herbs.
  3. Grill the oiled haloumi & vegetable skewers for 2-3 minutes on each side.
  4. For the pesto, add all the ingredients to a food processor & blend into a sauce.
  5. Carve the butterflied beef into long strips & serve alongside skewers and pesto to share.

Servings

4
Stores Directions