• 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 
and set aside.  

• Meanwhile, pre-heat BBQ to high. 
• Thinly slice cucumber into rounds. 
• Roughly chop baby cos lettuce. 
• Thinly slice capsicum. 
• Finely chop garlic.
• In a medium bowl, combine capsicum with a drizzle 
of olive oil, then season 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, then add the 
butter and garlic and cook, stirring until fragrant,  
1 minute.
• Remove from heat, then add potato and 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!  

• When BBQ is hot, grill beef rump, for 3-4 minutes  
each side, for medium-rare or until cooked to your 
liking. Transfer to a plate to rest.
NO BBQ? Cook beef rump in a frying pan over  
medium-high heat, for 3-4 minutes each side for 
medium-rare, or until cooked to your liking. Transfer to 
a plate to rest. 

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

• To the bowl with capsicum, add cucumber, cos 
lettuce 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.
• Garnish salad with crushed peanuts to serve. Enjoy!