Herb and Garlic Beef Skewers With Potato Salad |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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for beverage tag June 08 and beyond :) You'll need 8 skewers for this recipe. Prep time includes marinating time Ingredients:
700 g rump steak, cut into 1cm-thick strips |
3 garlic cloves, crushed |
1 1/2 teaspoons dried herbs |
2 1/2 tablespoons olive oil |
8 about 600g chat potatoes |
1 1/2 tablespoons lemon juice |
1 teaspoon dijon mustard |
1 pinch caster sugar |
1 red capsicum, deseeded, diced |
1/2 red onion, diced |
80 g baby rocket |
Directions:
1. Soak skewers in a shallow dish of cold water for 30 minutes. Drain.
2. 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.
3. Meanwhile, cook potatoes in a saucepan of boiling salted water for 15 minutes or until just tender. Drain. Thickly slice.
4. 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.
5. Preheat a barbecue grill on high heat until hot. Reduce heat to medium. Cook skewers, turning, for 4 minutes for medium.
6. Serve skewers with potato salad.
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