Ingredients

• 4 large beef scotch fillet steaks
• 1/3 cup extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons rosemary leaves, finely chopped
• 2 garlic cloves, crushed
• Salad leaves, to serve
• Cherry tomatoes, to serve

Potato salad

• 750g desiree potatoes, cut into 2.5cm pieces
• 1/3 cup whole-egg mayonnaise
• 1 lemon, juiced
• 2 tablespoons flat-leaf parsley leaves, chopped
• 2 to 3 teaspoons boiling water

Method

• Step 1 Place beef in a shallow ceramic dish. Whisk oil, mustard, rosemary and garlic in a small bowl. Pour over beef and turn to coat. Cover and refrigerate for at least 1 hour.
• Step 2 Make potato salad: Place potato in a large saucepan and cover with cold water. Bring to the boil, covered, over high heat. Reduce heat to medium. Cook, partially covered, for 7 to 10 minutes or until potato is just tender. Drain. Transfer to a bowl. Whisk mayonnaise, 2 tablespoons lemon juice and parsley in a bowl. Add enough boiling water to make mayonnaise a watery consistency. Season with salt and pepper. Drizzle mayonnaise over cooled potato. Toss to coat. Cover and set aside.
• Step 3 Preheat a barbecue grill on medium-high heat. Season both sides of steaks with salt and pepper. Cook for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes.
• Step 4 Cut steaks in half and serve with potato salad, salad leaves and cherry tomatoes.