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Rosemary Skewered Beef with Tomatoes



  • 1.

    Preheat a griddle pan.

  • 2.

    Skewer beef evenly between rosemary sprigs, drizzle with a little olive oil then season with sea salt and black pepper.

  • 3.

    Place on griddle pan and cook for a minute on either side, then splash with balsamic.

  • 4.

    Meanwhile heat remaining oil in a pan, once hot add the garlic and chilli flakes, cook for 30 seconds then add the tomatoes and puree. Cook for 3 minutes.

  • 5.

    Serve with potatoes, rocket, sautéed tomatoes and shaved parmesan, drizzle with olive oil.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Rosemary Skewered Beef with Tomatoes.


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