• Preheat BBQ to high heat. Halve corn cob and lemon. Finely chop garlic. Using a vegetable peeler, peel carrot and cucumber into ribbons. • To a large bowl, add beef rump, 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. Cook in batches if your pan is getting crowded.

• Meanwhile, add corn to 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. Cover to keep warm.

• While beef is resting, grill lemon, 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.

• In a large bowl, combine sweet chilli sauce, a good squeeze of lemon juice and a drizzle of olive oil. • Add celery, carrot, and mixed salad leaves. Toss to coat and season to taste.

• Thinly slice beef. • Divide Vietnamese BBQ beef steak, zesty sweet chilli salad and grilled corn cobs between plates. • Sprinkle with crispy shallots. Serve with the remaining charred lemon. Enjoy!