• Preheat BBQ to high heat. Boil the kettle. Cut potato into large chunks. • Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain.

• Meanwhile, thinly slice cucumber into half-moons. Finely chop garlic. • In a medium bowl, combine Asian BBQ seasoning and a drizzle of olive oil. Add beef rump, turning to coat.

• When BBQ is hot, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes. No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking.

• While beef is resting, add spring onion to BBQ grill plate and cook until golden, 2-3 minutes each side. • Remove from BBQ then roughly chop spring onion. No BBQ? Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook spring onion turning, until golden, 2-3 minutes.

• Return to medium-high heat. Add the butter and garlic and cook, tossing, until fragrant, 1-2 minutes. • Remove from heat, return potatoes to pan and stir through charred spring onion and soy sauce mix until well combined. Season to taste. • In a second medium bowl, combine cucumber, mixed salad leaves, sriracha and mayonnaise. Season.

• Thinly slice beef. • Divide Korean BBQ beef, soy butter potatoes and creamy sriracha salad between plates. Enjoy!