• See ‘Top Steak Tips!’ (below left). 
• Preheat BBQ to high heat. 
• Halve corn. 
• Thinly slice cucumber into rounds. 
• Thinly slice apple into sticks. 
• Finely chop garlic. 
• To a medium bowl, add beefrump and a drizzle 
of olive oil. Season with salt and pepper and toss 
to coat. 

• When BBQ is hot, add corn to BBQ and cook, 
turning, until charred and cooked through, 
10-15 minutes.
NO BBQ? Cook corn in boiling water in a medium 
saucepan, until tender and bright yellow, 5 minutes. 
Drain and cover to keep warm.

• Meanwhile, 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 medium-high heat, for 
3-4 minutes each side for medium-rare, or until cooked 
to your liking. Transfer to a plate to rest.

• While beef is resting, to a large bowl, add cucumber, 
apple, mixed salad leaves and sesame dressing. 
• Toss to combine and season to taste.

• In a small microwave-safe bowl, combine 
miso paste, the honey, low sodium soy sauce, 
garlic and a pinch of chilli flakes (if using). 
• Microwave in 10 second bursts until fragrant and 
heated through.

• Thinly slice beef. 
• In a small bowl, combine the softened butter and a 
pinch of chilli flakes. Season to taste. 
• Divide chargrilled beef steak, corn cob and sesame 
cucumber salad between plates. 
• Top beef with chilli butter. 
• Serve with miso dipping sauce. Enjoy!