Grilled paprika beef is a delicious dish with a burst of flavor. The paprika adds a hint of spice which you will surely like. Use chili powder if you enjoy hot and spicy food. It can be eaten alongside side dishes, rice or pita bread.
When marinating, I suggest using a re-sealable bag so that the meat is fully coated in marinade and it is easy to turn.
750g rump steak, trimmed and cut into 3cm cubes
1/2 cup sour cream
5 cloves garlic, crushed
2 teaspoons Dijon mustard
2 teaspoons paprika
1 teaspoon dried mixed herbs
1/4 cup olive oil
1 tablespoon tomato sauce
12 bamboo skewers, soaked
Combine the garlic, oil, mixed herbs, paprika, tomato sauce, salt and pepper in a large a bowl. Marinate the meat in this mixture and toss well to coat. Cover and refrigerate it for at least twenty minutes or up to overnight. Turn at least once.
Heat a stove-top grill or non-stick frying pan over medium heat. While doing so, remove the meat from the marinade and thread it onto the soaked skewers. Grill the skewers in batches for four to five minutes or until cooked to your liking. Remove from heat.
Combine the mustard and sour cream in a small bowl. Serve with the grilled beef paprika.
Image from Dinner Series