• See 'Top Steak Tips!' (below left). Preheat BBQ to high heat. • Thinly slice cucumber into rounds. • Thinly slice tomato into wedges. • Finely chop parsley. • Halve continental rolls and spread with the butter. • To a medium bowl, add beefrump and a drizzle of olive oil. Season with salt and pepper and toss to coat.

• In a small bowl, combine parsley, a pinch of chilli flakes (if using), a generous pinch of salt and sugar and a drizzle of white wine vinegar and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Set aside.

• When the BBQ is hot, grill beefrump for 6-10 minutes, turning, for medium-rare or until cooked to your liking. Transfer to a plate to rest. No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef rump for 3-4 minutes each side for medium-rare, or until cooked to your liking.

• While the beef is resting, grill rolls, cut-side down, until lightly golden, 2-3 minutes. No BBQ? Bake rolls directly on a wire oven rack until heated through, 2-3 minutes.

• In a large bowl, combine mixed salad leaves, cucumber, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.

• Thinly slice steak. • Divide grilled beef steak, toasted bread rolls and tomato salad between plates. • Spoon fresh chimichurri over beef. • Serve with garlic aioli. Enjoy! TIP: If you're craving a sambo, build your own steak sandwich with the salad, steak and sauces!