Beef kushiyaki with grilled potato salad

Ingredients

60ml cup) soy sauce 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 tsp sesame oil sheet nori seaweed, finely chopped 2 tsp sesame seeds 60g cup) Kewpie mayonnaise 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 onto small bamboo skewers.

Meanwhile, place the potato in a saucepan and cover with

2.

water. Bring to the boil over medium-high heat. Simmer for 9 minutes or until just tender. Drain. Transfer to a bowl. Add the grapeseed oil, shallot and 1/4 tsp sesame oil. Season and toss to coat.

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.

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.

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.

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.

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Recipe by Katrina Woodman Photo by Jeremy Simons