This classic interpretation of barbecued steak and potatoes, is a large hunk of beef and a baked potato topped with sour cream, which can pack about 5000kj, which is a very steep price to pay for a meal that is a staple for many people. This interpretation retains all the best elements of a barbecued steak, including a homemade sauce spiked with horseradish, but puts it all on one skewer, cutting about 3200 kj in the process.
16 golf ball size yellow or red potatoes (eg. Kipfler or desiree)
Salt and pepper to taste
500 g beef sirloin, cut into 3-4 cubes
Metal skewers or wooden skewers soaked in water for 30 minutes before cooking.
2 tbsp Tomato sauce
2 tbsp Dijon mustard
2 tbsp brown sugar
1 tbsp honey
2 tbsp shop-bought horseradish sauce
2 tbsp Worcestershire sauce.
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.
Server the skewers with the remaining sauce for dipping.