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Churrasco steak skewers with red pepper salsa
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Ingredients
Directions
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Finely chop the pepper.
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Cut the chorizo into slices (3 p.
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p.
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) Halve the tomatoes and scoop out the seeds.
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Cut the flesh into small cubes and mix them in a bowl with the paprika, red pepper, wine vinegar and some salt.
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Let the salsa stand for at least 0.5 hour.
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Roll up the bacon slices and halve the rolls.
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Cut each steak into 6 pieces.
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Stick the pieces of steak on the skewers and alternately place 3 slices of chorizo and 2 rolls of bacon between the pieces.
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Keep the skewers covered in the refrigerator until use, but allow them to return to room temperature before barbecuing.
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Brush the skewers with olive oil and grill them on the barbecue in 4-6 minutes.
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The steak is then rosé inside.
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Serve the skewers with the red pepper salsa.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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