• See 'Top Steak Tips' (below left)! Preheat BBQ to high heat. • Halve corn cob and lemon. • Finely chop garlic. • Using a vegetable peeler, peel carrot into ribbons. • Finely chop celery. • To a medium bowl, add beefrump, Asian BBQ seasoning and a drizzle of olive oil. Toss to coat. • In a small heatproof bowl, combine garlic and the butter. Microwave in 10 second bursts, until melted.

• 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 large frying pan with a drizzle of olive oil over high heat, turning, for 5-9 minutes for medium-rare or until cooked to your liking.

• When the BBQ is hot, grill beefrump, 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 large frying pan with a drizzle of olive oil over high heat, for 3-4 minutes for medium-rare or until cooked to your liking.

• Meanwhile, add corn to a second BBQ grill plate and cook, turning, until charred and cooked through, 10-15 minutes. • Brush corn cobs with garlic butter and season with salt and pepper. NO BBQ? In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Drain and cover to keep warm.

• While the beef is resting, grill lemon on the first BBQ grill plate, cut side down, until charred, 2-3 minutes. No BBQ? Heat a large frying pan over high heat and cook lemon, cut side down, until charred, 1-2 minutes.

• Thinly slice beef. • Divide chargrilled Asian beef rump, zesty sweet chilli salad and blackened corn cobs between plates. • Sprinkle with crispy shallots. • Serve with the remaining charred lemon. Enjoy!