Mustard Pepper Steaks with Barbecued Potatoes

Serves 4, Prep 20 mins, Cook 17 mins

4 x 200g beef scotch fillet steaks 2 tsps cracked black pepper ¼ cup smoky barbecue sauce 2 tblsps wholegrain mustard 2 tsps fresh thyme leaves

BARBECUED POTATOES

700g Desiree potatoes, cut

into 2cm thick wedges 1 tblsp olive oil Salt and pepper, to taste

SALAD

150g mixed salad leaves 1 large avocado, chopped 2/ cup walnuts, toasted

3 ¼ cup French salad dressing

1 To make barbecued potatoes, place potatoes in a large, shallow microwave-safe dish with 2 tablespoons of water. Microwave on high power for about 5 to 7 minutes, or until just tender. Remove. Drain. Toss in oil. Season with salt and pepper. 2 Heat an oiled, large, barbecue grill plate over medium heat.

Add potatoes. Cook, turning occasionally, for about 10 minutes, or until golden. Remove. Cover loosely with foil to keep warm. 3 Season both sides of beef with cracked pepper. 4 Heat same oiled, barbecue grill plate over a high heat. Add beef. Cook for 1 minute on each side. Transfer to a disposable medium foil tray (26cm x 32cm x 4cm). Pour over combined sauce, mustard and thyme. Turn to coat. Reduce heat to medium. 5 Place tray on grill plate. Cook, turning beef occasionally in sauce for a further 5 minutes, or until cooked to your liking. Remove tray. Cover lightly with foil. Rest for 5 minutes. 6 Meanwhile, make salad. Combine all ingredients in a bowl. Toss to combine. 7 Serve beef with potatoes and salad.