• 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 rump steaks and a drizzle of olive oil. Season and toss to coat. • In a second medium bowl, combine a pinch of salt and pepper and a drizzle of olive oil. Add peeled prawns and toss to coat.

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

• When BBQ is hot, grill beef rump for 6-10 minutes, turning, for medium-rare or until cooked to your liking. • On a second BBQ, grill prawns until pink and starting to curl up, 2-3 minutes each side. Transfer to a bowl. No BBQ? In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.

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

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

• Thinly slice steak. • Divide grilled beef rump, prawns, toasted bread rolls and tomato salad between plates. • Spoon fresh chimichurri over beef. Serve with garlic aioli. Enjoy! TIP: Build your own steak sandwich with salad, steak and sauces!