Potato and rocket salad with beef, herb and garlic skewers

Stumped for ideas for dinner tonight? Try this hearty beef dish for a tasty and simple summer feast!

Serves 4

Ingredients:

• 700g rump steak, cut into small cubes
• 3 garlic cloves, crushed
• 1 1/2 teaspoons dried mixed herbs
• 2 1/2 tablespoons olive oil
• 8 small washed potatoes, skin on
• 1 1/2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Pinch of caster sugar
• 1 red capsicum, deseeded and diced
• 1/2 red onion, diced
• 4 handfuls of baby rocket leaves

Directions:

1. Soak skewers in a shallow dish of cold water for 30 minutes then drain.
2. Place beef into a large bowl with garlic, herbs and 1 tablespoon of oil. Toss to coat the beef well. Cover the bowl with cling wrap and place into a fridge for one to four hours, if time permits.
3. In the meantime, boil potatoes in a saucepan filled with water for about 15 minutes or until they’re just tender enough to put a for through. Drain the potatoes and thinly slice them, about 1cm thick pieces.
4. Next combine the lemon juice, mustard, sugar, remaining 1 1/2 tablespoons oil, and salt and pepper in some for of container, bottle or jar with a lid that you can shake, and shake well. Place the potatoes into a bowl with capsicum, onion, rocket and dressing. Toss lightly to combine.
5. Remove beef from the fridge and thread into skewers. Preheat a barbecue grill or fry pan on high heat until hot. Reduce heat to medium. Cook skewers, turning, for 4 minutes for medium.
6. Place skewers on top of potato salad and serve.

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