• Thinly slice courgette lengthways. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook courgette, turning until tender, 2-4 minutes. Transfer to a large bowl and season. Set aside to cool slightly. • Return frying pan to medium-high heat with a drizzle of olive oil. • Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. Add to bowl with courgette.

• Meanwhile, season beef rump generously with salt and pepper. • Return frying pan to high heat, with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• While the steak is resting, slice lemon into wedges. • In a small bowl, combine chargrilled capsicum relish and Greek-style yoghurt. • To the bowl with the zucchini, add rocket leaves and a generous squeeze of lemon juice. Season to taste.

• Thinly slice beef. • Divide seared beef rump and charred courgette between plates. • Serve with capsicum yoghurt. Enjoy!