Peel and roughly chop the garlic, chop the chilli, leave the seeds in if you like it hot. Roughly chop the parsley and coriander including the stalks.
Blend these together with the rest of the ingredients to a paste.
Cut the rump steak into 1 inch dice. Use half the marinade and mix with the beef. Thread the beef onto soaked bamboo skewers and leave to marinate for around 30 minutes, dont go to much longer as the vinegar will start to affect the beef. Use the reserved half of the marinade to baste the skewers as they cook.
Heat a grill or preferably a charcoal grill till smoking hot, cook the beef skewers for a minute or two on each side until cooked to your liking.
Serve with a salsa and rice or boiled potatoes.
«This dish is classically made using beef heart but using rump steak like this will give a similar taste. »