• See ‘Top Steak Tips!’ (below left). Boil the kettle. 
• Cut potato into bite-sized chunks.
• Half-fill a medium saucepan with boiling water, then 
add a generous pinch of salt.
• Cook potato in the boiling water, over high heat, 
until easily pierced with a fork, 12-15 minutes. 
Drain, then transfer to a bowl. Cover to keep warm.

• Meanwhile, preheat BBQ to high. 
• Finely chop garlic. 
• Thinly slice cucumber into rounds. 
• Thinly slice capsicum. 
• In a medium bowl, combine capsicum with a  
drizzle of olive oil, then season to taste with salt 
and pepper. 
• To a second medium bowl, add satay seasoning 
and a drizzle of olive oil. Add beef rump and toss 
to coat.  

• Return saucepan to medium-high heat, add the 
butter and garlic and cook, stirring until fragrant,  
1 minute. 
• Remove from heat, then return potato and add the 
salt to the pan and toss to coat. Lightly crush with a 
fork. Cover to keep warm.  
TIP: Add a splash of water if the potato looks dry!  
Little cooks: Take the lead by crushing the potatoes in 
the pan!

• When BBQ is hot, cook beef rump, for 3-4 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 in a large frying pan for 3-4 minutes 
each side for medium-rare, or until cooked to your 
liking. Transfer to a plate to rest for 5 minutes.

• Meanwhile, grill capsicum, tossing occasionally, 
until tender and slightly charred, 6-8 minutes. 
Return to bowl and allow to cool slightly. 
NO BBQ? Return frying pan to medium-high heat. Cook 
capsicum for 4-5 minutes. Return to bowl

• To the bowl with capsicum, add cucumber, mixed 
salad leaves and sweet chilli sauce. Toss to coat 
and season to taste. 
• Thinly slice steak.
• Divide garlic potatoes, cucumber salad and sizzling 
satay beef between plates.
• Top salad with crushed peanuts to serve. Enjoy! 
Little cooks: Help toss the salad and bring everything 
to the table to serve!