• See ‘Top Steak Tips!’ (below left). 
• Zest lemon to get a pinch and slice into wedges.
• Thinly slice capsicum and zucchini into strips. 
• Thinly slice kale, discarding any larger pieces of stalk.
• Finely chop parsley.

• Season beef rump generously with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or 
until cooked to your liking. Transfer to a plate to rest. 

 • Return frying pan to medium-high heat with a drizzle of olive oil.

 • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.

• While the beef is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook capsicum and zucchini, tossing, until tender, 4-5 minutes. 
• Add kale and cook until softened and fragrant, 1-2 minutes. 
• Remove pan from heat and add a generous squeeze of lemon juice. Season to taste. 

• In a small bowl, combine parsley, olive oil (1 tbsp per person), a pinch of 
chilli flakes (if using), a pinch of sugar, lemon zest and a generous squeeze 
of lemon juice. Season to taste.
• Thinly slice beef.
• Divide charred lemony veggies, prawns and seared beef rump between plates. 
• Spoon salsa verde and any resting juices over beef. 
• Serve with any remaining lemon wedges. Enjoy!