Quick beef and vegetable skewers with herb butter

Quick beef and vegetable skewers with herb butter: juicy rump steak, courgette, pepper, cherry tomatoes and parsley in an uncomplicated pan dish.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 450 kcal per serving
• Protein: 42 g
• Fat: 28 g
• Carbs: 10 g

Ingredients

• 350g rump steak
• 1 courgette
• 100g cherry tomatoes
• 30g butter
• 1 tbsp olive oil
• 1 clove of garlic
• 1 pepper
• 1 handful of parsley
• 1 pinch of sea salt
• 1 pinch of black pepper

Method

You’ll need: griddle pan · chopping board · knife · wooden spoon

1. Cut the rump steak into cubes. Cut the courgette and pepper into bite-sized pieces.
2. Thread the beef, courgette, pepper and cherry tomatoes alternately onto skewers. Season with sea salt and black pepper.
3. For the herb butter, melt the butter. Finely chop or crush the garlic and stir it in with the parsley.
4. Heat the olive oil in a griddle pan until very hot. Fry the skewers all over until the beef is browned and the vegetables are lightly charred (in pregnancy, cook the beef right through).
5. Leave the skewers to rest briefly so the meat stays juicy.
6. Put them on plates, drizzle with the herb butter and serve straight away. A green salad goes well with them.

Good to know

When it needs to be quick, these skewers are just right. Savoury, fresh and on the table without much effort. The herb butter rounds everything off.

Swaps

Butter → ghee (only traces of lactose, can be heated to high temperatures; still dairy); rump steak → chicken breast (similar protein content); cherry tomatoes → mushrooms (milder, also provide fibre); pepper → broccoli (provides fibre and vitamin C).

Allergens

Contains milk (butter). Ghee contains only traces of lactose but still isn't dairy-free. Good for children if you go easy on the garlic; in pregnancy, cook the beef right through.