Peppercorn Steak Kebabs With Béarnaise-Style Dip

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, take your steak out of the fridge, open the packet and let it adjust to room temperature

Cut your potatoes (skins on) into chips then add to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper, give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

While the chips are cooking, dice your rump steak[s] into small bite-sized pieces (roughly 12 pieces per steak!)

Soak your skewers in cold water (this prevents them from burning whilst cooking)

Combine your Dijon mustard and Henderson's Relish in a large bowl with your ketjap manis, half your balsamic vinegar (you'll use the rest later!), your cracked black pepper, a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your peppercorn marinade

Add the diced steak to the marinade, give everything a good mix up and set aside – this is your peppercorn marinated steak

While your steak is marinating, peel and cut your red onion[s] into quarters, then in half widthways

Separate the onion wedges so you end up with a pile of bite-sized pieces

Wash your salad, then pat dry with kitchen paper

Thread the peppercorn marinated steak onto the skewers, alternating with your onion pieces (4 pieces of steak per skewer!) – these are your steak skewers

Add the steak skewers to a tin foil-lined baking tray and pour over any excess marinade and a drizzle of vegetable oil

Once the chips are golden and crisp, move the tray[s] with the chips to the bottom shelf of the oven to keep warm

Preheat the grill to high

Once the grill is hot, put the tray with the steak skewers in the oven and cook for 3-4 min on each side or until slightly charred – these are your peppercorn steak kebabs

Tip: Prefer no pink meat? Cook your steak for 2-3 min longer!

While the skewers are grilling, add a generous knob of butter to a small heatproof bowl

Put the bowl in the microwave and cook for 20-30 secs or until the butter is melted

Once the butter is melted, add your mayo with your traditional Italian pesto, a pinch of salt and pepper and a splash of water and give everything a good mix up – this is your béarnaise-style dip