STICKY BEEF & ROSEMARY POTATOES

SERVES 4 PREP 15 MINS + COOLING COOK 20 MINS

• 1 cup balsamic vinegar

• ½ cup brown sugar

• 1 garlic clove, crushed

• 500g bag mini red delight potatoes, quartered

• 2 tbsp chopped rosemary leaves

• 1 tbsp olive oil

• 750g beef rump steak, 3cm dice

• 200g Swiss brown mushrooms, halved

• 8 metal skewers

• 100g mixed leaves

• 250g cherry tomatoes, halved

• flatbread, to serve

1 In a small saucepan, combine vinegar, sugar and garlic. Bring to boil on high. Reduce heat to low. Simmer

4-5 mins until reduced by two-thirds. Cool 15 mins.

2 Meanwhile, use a skewer to prick potatoes all over. Combine potatoes, rosemary and oil in a small microwave-proof bowl, toss to coat. Season. Cover with plastic wrap. Microwave on High (100%) 5-6 mins until tender.

3 In a bowl, combine half the balsamic mixture with beef, tossing to coat. Thread beef, potato and mushrooms onto skewers.

4 Preheat a chargrill pan or barbecue on high. Cook kebabs 8-10 mins, turning on all sides, until evenly cooked through.

5 Serve kebabs with leaves, tomato and flatbread. Drizzle with remaining balsamic glaze.