Beef-and-potato skewers
- Serves:
- 4
The classic interpretation of barbecued steak and potatoes – a large hunk of beef and a baked potato topped with sour cream – can pack about 5000kJ, a steep price to pay for a meal that’s a staple for so many men. This interpretation retains all the best elements of a steak dinner – including a homemade sauce spiked with horseradish – but puts it all on one skewer, cutting about 3200kJ in the process.
Salt and pepper to taste
500g beef sirloin, cut into 2cm cubes
2 tbsp tomato sauce
2 tbsp Dijon mustard
2 tbsp brown sugar
1 tbsp honey
2 tbsp prepared horseradish
2 tbsp Worcestershire sauce
Ingredients
16 golf-ball-size yellow or red potatoesSalt and pepper to taste
500g beef sirloin, cut into 2cm cubes
Metal skewers, or wooden skewers soaked in water for 30 minutes before cooking
STEAK SAUCE2 tbsp tomato sauce
2 tbsp Dijon mustard
2 tbsp brown sugar
1 tbsp honey
2 tbsp prepared horseradish
2 tbsp Worcestershire sauce
Method
1 Place the potatoes in a pot, fill it with water, season with salt and set it over high heat. Cook until the potatoes are just tender; about 15 minutes. Drain.
2 Preheat the barbecue on high. Season the sirloin with salt and lots of black pepper. Thread the skewers with chunks of sirloin and the potatoes.
3 Make the steak sauce: combine the tomato sauce, mustard, brown sugar, honey, horseradish and Worcestershire sauce in a mixing bowl and set it aside.
4 Barbecue the skewers for five minutes, then baste with the steak sauce and turn the skewers. Continue cooking until the steak is browned and slightly firm to the touch; about five minutes more. Serve the skewers with the remaining sauce for dipping.Notes
1850kJ per serve
