Beef Rump & Charred Zucchini Salad

This charred zucchini and capsicum salad will quickly rid you of those midweek blues, especially when you drizzle the Harissa yoghurt over the tender beef. With peppery rocket , this will quickly become a salad that you want to make on the regular!

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Step 1

Cook the veggies

Step 2

• See 'Top Steak Tips!' (below left).

Step 3

• Thinly slice zucchini into sticks.

Step 4

• Thinly slice capsicum.

Step 5

• In a large frying pan, heat a drizzle of olive oil over high heat.

Step 6

• Cook zucchini and capsicum, in batches, turning, until tender, 3-4 minutes.

Step 7

Transfer to a large bowl and season to taste with salt and pepper. Set aside to cool slightly.

Step 8

Cook the steak

Step 9

• Meanwhile, season beef rump generously with salt and pepper.

Step 10

• Return frying pan to high heat, with a drizzle of olive oil.

Step 11

• When oil is hot, cook beef for 3-4 minutes each side for medium-rare or un cooked to your liking. Transfer to a plate to rest.

Step 12

Make the harissa yoghurt

Step 13

• While the steak is resting, slice lemon into wedges.

Step 14

• In a small bowl, combine harissa paste, Greek-style yoghurt and a squeeze lemon juice.

Step 15

• To the bowl with cooked veggies, add rocket leaves and a generous squeez lemon juice, toss to combine. Season to taste.

Step 16

Finish & serve

Step 17

• Thinly slice beef.

Step 18

• Divide beef rump and charred zucchini salad between plates.

Step 19

• Serve with harissa yoghurt. Enjoy!