8 medium potatoes
½ bunch thyme (about 8 sprigs)
Sea-salt flakes, to season
¼ cup extra virgin olive oil
800g beef rump steak, cut into 3cm cubes
2 tsp ground Dorrigo pepper*
2 green capsicums, diced
2 red onions, thickly sliced
2 free-range egg yolks
1 Tbsp white wine vinegar
4 cloves garlic, minced
½ cup vegetable oil
¼ cup Davidson plum chilli sauce*
2 cups baby salad leaves, to serve
Cut a cross in each potato and stud with a thyme sprig. Season generously and drizzle with ½ of the olive oil. Wrap each 1 in foil, then cook on moderate coals in a fire pit or on a barbecue grill plate preheated to medium, for 30 minutes or until tender. Set aside.
Toss steak with Dorrigo pepper and season. Thread onto 8 metal or presoaked bamboo skewers with capsicum and onion, then drizzle with the remaining olive oil. Grill over coals or on grill plate, turning regularly, for 10 minutes or until beef is cooked medium.
Meanwhile, make aioli. Put egg yolks, vinegar and garlic in a large bowl, whisking until smooth. Pour in vegetable oil in a steady stream, whisking constantly, until thickened. Season, then fold in chilli sauce to marble. Serve beef skewers with potatoes, salad and aioli.