Teriyaki Beef with Potato Salad

This recipe is from the magazine Super Food Ideas.

1/3 cup soy sauce
1 tbsp BBQ sauce
1/4 cup red wine, optional
2 tbsp brown sugar
2cm (about 1 in) piece ginger, peeled and grated
2 garlic cloves, crushed
4 scotch fillet steaks
500g (1 lb) chat potatoes, washed and halved
1 tbsp olive oil
1 red onion, halved and thinly sliced
1/4 cup cream
2 tbsp mayonnaise
2 tsp wholegrain mustard
1 tbsp basil leaves
salad leaves, to serve

1) Combine sauces, wine, sugar, ginger and garlic in ceramic dish. Mix until sugar is dissolved. Add steaks. Turn to coat. Cover and refrigerate at least 2 hours.

2) Place potatoes into a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 8 minutes or until just tender. Drain and transfer to large bowl.

3) Preheat BBQ plate on high heat until hot. Reduce heat to medium. Grease plate with oil. Cook onion for 5 minutes or until tender. Add to potatoes. Cook steaks basting with marinade, for 5 minutes each side for medium.

4) Combine cream, mayonnaise, mustard, basil, and salt and pepper. Stir into potatoes. Serve with steaks and salad leaves.