Sweet Pepper Steak & Grilled Veggie Salad

Preheat a griddle pan or barbecue to a high heat. Halve and deseed the capsicums, then cut each half into 4 pieces. Peel the red onions and cut each into 8 wedges. Trim the zucchini and finely slice lengthways or speed-peel into ribbons. Destone the olives (if using), deseed and finely slice the chilli and pick the basil leaves, discarding the stalks.

Grill all the veg on the hot griddle or barbecue – cook the onion wedges for 2-3 minutes on each side, or until dark and bar-marked, repeat with the capsicum wedges, and grill the zucchini for 1-2 minutes on each side. Work in batches, keeping the grilled veg warm until needed.

Cook the rice, and your Created with Jamie Sweet Pepper Butterflied Beef Rump, according to pack instructions. Next, add the juice from 1 lemon, 5 tablespoons of extra virgin olive oil and a pinch of sea salt and pepper to a clean jam jar. Pop the lid on and shake well – have a taste and tweak the seasoning, if needed.

Add the grilled veg to a large bowl along with the basil, rocket, chilli and olives (if using). Pour over the dressing and toss well. Slice up the beef and serve with the rice, a portion of the grilled veggie salad and lemon wedges for squeezing over.