Herb and Garlic Beef Skewers With Potato Salad

• 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

1. Soak skewers in a shallow dish of cold water for 30 minutes.
2. Drain.
3. Place beef into a bowl with garlic, herbs and 1 tablespoon of oil.
4. Toss to coat.
5. Thread onto skewers.
6. Place onto a plate.
7. Cover.
8. Refrigerate for 1 to 2 hours, if time permits.
9. Meanwhile, cook potatoes in a saucepan of boiling salted water for 15 minutes or until just tender.
10. Drain.
11. Thickly slice.
12. Combine lemon juice, mustard, sugar, remaining 1 1/2 tablespoons oil, and salt and pepper in a screw-top jar.
13. Shake well.
14. Place potatoes into a bowl with capsicum, onion, rocket and dressing.
15. Toss to combine.
16. Preheat a barbecue grill on high heat until hot.
17. Reduce heat to medium.
18. Cook skewers, turning, for 4 minutes for medium.
19. Serve skewers with potato salad.

rump steak, garlic, herbs, olive oil, potatoes, lemon juice, mustard, caster sugar, red, red onion, baby rocket

Taken from www.food.com/recipe/herb-and-garlic-beef-skewers-with-potato-salad-306464 (may not work)