If You Are Planning on Lighting the Grill This Weekend…….

This is one recipe that is simple, tasty and gives your more time to relax in the sun, or with friends AND enjoy good food! Red wine marinated beef grilled on skewers served with an Italian bean salad will transport you to the Mediterranean


Of course, Italian wine is a must with this and a full bodied red will finish this beautifully, such as a Barolo, Barbaresco or Brunello di Montalcino.

600g rump steak (roughly 3 steaks) cut into 2cm cubes
2 TBSP honey
100ml red wine
5 sprigs fresh rosemary
2 red onions peeled chopped into 8 chunks
2 yellow peppers chopped into 2 cm cubes
2 zucchini /courgette chopped into 2 cm rounds
1 TBSP olive oil
1 can 400g cannellini beans drained & rinsed
1 can chickpeas drained and rinsed
1 can borlotti beans drained & rinsed
4 TBSP olive oil
1 TBSP white wine vinegar
Juice of 1 lemon
1 small red onion finely sliced
3 TBSP chopped fresh flat leaf parsley
Coarse salt & freshly ground black pepper

Soak wooden skewers in water (or use metal skewers)

Marinate the beef by placing in a bowl with the red wine and honey poured over and the leaves only,of the rosemary. Stir well then season. Marinate 1 hour at room temperature or from night before in the refrigerator.

Prepare the salad by placing the beans in a salad serving bowl, then add the EVOO, white wine vinegar, lemon juice, red onion and parsley, Season with course salt and freshly ground pepper.  Stir together.

When marinated, put together on the skewers by threading the beef and the vegetables on the skewers. Brush with olive oil before placing on the grill or if cooking indoors, on a griddle or in the broiler (the grill in the oven). When golden brown on one side, turn. Don’t turn too often. When cooked, rest for 5 minutes then sprinkle with slat and serve with the bean salad and a glass of wine!