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Categories:
rump steak garlic herbs olive oil potatoes lemon juice mustard caster sugar red red onion baby rocket
Viewed: 158 - Published at: 5 years agoIngredients
- 700 g rump steak, cut into 1cm-thick strips
- 3 garlic cloves, crushed
- 1 12 teaspoons dried herbs
- 2 12 tablespoons olive oil
- 8 about 600g chat potatoes
- 1 12 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 pinch caster sugar
- 1 red capsicum, deseeded, diced
- 12 red onion, diced
- 80 g baby rocket
Method
- Soak skewers in a shallow dish of cold water for 30 minutes.
- Drain.
- Place beef into a bowl with garlic, herbs and 1 tablespoon of oil.
- Toss to coat.
- Thread onto skewers.
- Place onto a plate.
- Cover.
- Refrigerate for 1 to 2 hours, if time permits.
- Meanwhile, cook potatoes in a saucepan of boiling salted water for 15 minutes or until just tender.
- Drain.
- Thickly slice.
- Combine lemon juice, mustard, sugar, remaining 1 1/2 tablespoons oil, and salt and pepper in a screw-top jar.
- Shake well.
- Place potatoes into a bowl with capsicum, onion, rocket and dressing.
- Toss to combine.
- Preheat a barbecue grill on high heat until hot.
- Reduce heat to medium.
- Cook skewers, turning, for 4 minutes for medium.
- Serve skewers with potato salad.
