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Le Chaudron recipe
Brochettes bœuf légumes
Beef and vegetable skewers
⏱ 30 minServes 2Easy360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
300 g (11 oz)rump steak, cubed
1red bell pepper
1red onion
8cherry tomatoes
8button mushrooms
2 tbspolive oil
1 tbspbalsamic vinegar
1 sprigthyme
1 pinchsalt and pepper
- 300 g (11 oz) rump steak, cubed
- 1 red bell pepper
- 1 red onion
- 8 cherry tomatoes
- 8 button mushrooms
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 sprig thyme
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- If using wooden skewers, soak them 30 minutes in cold water so they don't burn.
- Cut the pepper into 3 cm (1¼ in) squares and the red onion into wedges, keeping the layers attached.
- Wipe the mushrooms clean and leave whole if small.
- Toss the beef with the olive oil, balsamic vinegar, thyme, salt and pepper.
- Marinate for 15 minutes at room temperature.
- Thread onto skewers, alternating beef, pepper, onion, mushroom, beef and cherry tomato.
- Heat a griddle over high heat (230°C / 450°F) and oil it well.
- Cook for 6 minutes, turning every 1½ minutes, for rare. Serve right away.
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