• See ‘Top Steak Tips!’ (below left).
• Preheat BBQ to high heat. Boil the kettle.
• Cut potato into bite-sized chunks.
• Half-fill a medium saucepan with boiling water and 
add a generous pinch of salt.
• Cook potato in the boiling water, over high heat, 
until easily pierced with a fork, 12-15 minutes.
• Drain and return to saucepan with stock 
concentrate and a drizzle of olive oil. Toss, set 
aside and allow to cool slightly. 

• Meanwhile, thinly slice zucchini into strips 
lengthways. Thinly slice brown onion. Halve lemon. 
Finely chop garlic and dill (reserve some leaves for 
garnish).
• In a small microwave-safe bowl, microwave garlic
and olive oil in 10 second bursts until fragrant.
• In a medium bowl, combine zucchini and a drizzle 
of olive oil, then season with salt and pepper.
• In a second medium bowl, combine onion, a drizzle 
of olive oil and a pinch of salt and pepper.
• To a third medium bowl, add beefrump and a 
drizzle of olive oil. Season and toss to coat. 

• When the BBQ is hot, grill zucchini until charred and 
tender, 3-5 minutes each side.
• Add onion to the BBQ and cook, tossing occasionally, until tender and slightly charred, 6-8 minutes.
• Transfer veggies back into one bowl and set aside.

 
No BBQ? Cook zucchini in a frying pan, over 
medium-high heat until tender, 3-5 minutes each side. Cook onion, tossing occasionally, until tender and 
lightly charred, 4-5 minutes. 

• When veggies are done, grill beef rump for 
2-3 minutes on each side for medium-rare or until 
cooked to your liking. Transfer to a plate and leave 
to rest for 5 minutes.
• Meanwhile, grill lemon, cut side down, until 
charred, 2-3 minutes. 

No BBQ? Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef rump for 3-4 minutes each side for medium-rare. Cook lemon over high heat, cutside down, until charred, 1-2 minutes.

• To the potatoes, add dill & parsley mayonnaise
and toss to combine.
• To the bowl with zucchini and onion, add a pinch of 
chilli flakes (if using), the garlic oil, chopped dill
and a good squeeze of lemon juice. Season to taste. 

• Thinly slice steak.
• Divide chargrilled beef, dill-parsley potatoes and 
grilled chilli-garlic zucchini between plates.
• Garnish with reserved dill and serve with any 
remaining charred lemon. Enjoy!