• Boil the kettle. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.

TIP: If you ordered chopped potato, no need to prep — save the whole ones for another meal!

• Meanwhile, pre-heat BBQ to high. • Finely chop garlic. Thinly slice cucumber into rounds. Thinly slice capsicum. • In a medium bowl, combine capsicum with a drizzle of olive oil, then season with salt and pepper. • To a second medium bowl, add satay seasoning and a drizzle of olive oil. Add rump steaks and toss to coat.

• Return saucepan to medium-high heat, add the butter and garlic and cook, stirring, until fragrant, 1 minute. • Remove from heat, then add potato and the salt to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm. TIP: Add a splash of water if the potato looks dry!

• When BBQ is hot, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes. No BBQ? Cook beef rump in a frying pan over high heat, for 5-9 minutes.

• Meanwhile, grill capsicum on BBQ flat plate, tossing occasionally, until tender and slightly charred, 6-8 minutes. Return to bowl and allow to cool slightly. No BBQ? Cook capsicum, in a frying pan over medium-high heat, for 4-5 minutes.

• To the bowl with capsicum, add cucumber, mixed salad leaves, sweet chilli sauce and Japanese style dressing. Toss to coat and season to taste. • Thinly slice steak. • Divide garlic potatoes, vibrant cucumber salad and BBQ satay beef steak between plates. • Garnish salad with crushed peanuts. Enjoy!