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2 steak Beef, rump steak, lean, baked or roasted

3 clove Garlic, peeled, raw

2 tablespoon Mixed herbs, fresh

2 tablespoon Oil, olive, pure

8 potato Potato, new or immature, peeled, raw

2 teaspoon Juice, lemon

1 teaspoon Mustard powder, dry

2 teaspoon Sugar, raw

1 cup Capsicum, red, raw

1 pie Pie, meat, with onion

• 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.

700g 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 Pinch of caster sugar 1 red capsicum, deseeded, diced 1/2 red onion, diced 80g baby rocket leaves