Beef kushiyaki with grilled potato salad

serves / 4 prep / 15 minutes cook / 25 minutes

Ingredients 60ml ( 1⁄ cup) soy sauce 4 1 tbsp sake 1 tbsp caster sugar 1 tsp fresh ginger, finely grated 1 garlic clove, crushed 600g thick scotch fillet steak, trimmed, cut into 6mm-thick slices 750g chat potatoes, halved 1 tbsp grapeseed oil 6 green shallots, trimmed, halved 3⁄ tsp sesame oil 4 1⁄ sheet nori seaweed, finely 2 chopped 2 tsp sesame seeds 60g ( 1⁄ cup) Kewpie mayonnaise 4 1 tbsp rice wine vinegar 1 tsp wasabi paste Steamed Asian greens, to serve

1. Combine the soy sauce, sake, sugar, ginger and garlic in a shallow dish. Add beef. Set aside for 10 minutes to marinate. Drain excess marinade and thread the beef on to small bamboo skewers.

2. Meanwhile, place the potato in a saucepan and cover with water. Bring to the boil over mediumhigh heat. Simmer for 9 minutes or until just tender. Drain. Transfer to a bowl. Add the grapeseed oil, shallot and 1⁄ tsp sesame oil. 4 Season and toss to coat.

3. Heat the remaining sesame oil in a small frying pan over medium heat. Add the chopped nori and sesame seeds and cook, stirring, for 2 minutes or until toasted.

4. Heat a chargrill or barbecue on medium-high. Cook potato, turning, for 5 minutes or until charred. Transfer to a bowl. Cook shallot, turning, for 4 minutes or until charred. Transfer to bowl. Cool slightly.

5. Spray beef with oil. Cook, turning, for 2 minutes for medium or until beef is cooked to your liking. Transfer to a plate. Cover loosely with foil.

6. Combine the mayonnaise, vinegar and wasabi in a bowl. Add to the potato mixture. Toss to coat. Serve beef with the greens and potato salad, sprinkled with the nori mixture.