This tasty potato salad makes a great side to a simple char-grilled steak. Take the time to rest the steak after it comes off the heat. If given the time to rest the steak will lose less juice when you cut it and will be juicier and tastier.
Cooks in: 8 mins Prep time: 25 mins
Don't crowd the flat-plate or char-grill plate when you barbecue. This reduces the heat and the meat will then release juices and begin to stew.
Always rest meat after it comes off the heat. This allows the juices, which have been driven to the centre of the meat by the heat to return to the surface. If given the time to rest, the meat will loose less juice when you cut it and will be juicier and tastier.
Best beef steaks for BBQ - fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade.
POTATO SALAD: Cook potatoes until just tender, and then thickly slice. Drizzle with a little of the oil and season with salt and pepper. Brush the capsicum with half the remaining oil. Cook on grill for 2 minutes each side or until tender. Transfer to a heatproof bowl. Drizzle the asparagus with remaining olive oil. Cook on grill for two minutes each side or until bright green and tender crisp. Place the potato, capsicum, asparagus and parsley in a large bowl. Drizzle with lemon juice and extra olive oil, and gently toss to combine.
GARLIC MAYONNASE: Combine the mayonnaise, garlic and coriander and serve.
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