Herb and Garlic Beef Skewers
A quick meal
An easy and delicious meal the whole family will enjoy.
- 700g beef rump steak, cut into 1cm-thick strips
- 3 garlic cloves, crushed
- 1 1/2 teaspoons dried mixed herbs
- 2 1/2 tablespoons olive oil
- 8 (about 600g) chat potatoes
- 1 1/2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 red capsicum, deseeded, diced
- 1/2 red onion, diced
- 80g baby rocket leaves
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.