Chargrilled Mediterranean Steak & Pork Chipolatas

While the potato is roasting, roughly chop the tomato. Pick and thinly slice the mint leaves. In a medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the beef rump and toss to coat. In a second medium bowl, combine a drizzle of balsamic vinegar and a drizzle of olive oil. Season with salt and pepper. Set aside.

Finely chop the garlic. Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl. Add the Greek-style yoghurt and 1/2 the mint to the garlic oil and stir to combine. Season to taste and set aside.

When the BBQ is hot, grill the pork chipolatas, turning occasionally, until slightly charred and cooked through, 10-15 minutes. Transfer to a plate. No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the pork chipolatas, turning occasionally, until browned all over, 5-6 minutes. Transfer the chipolatas to an oven tray lined with baking paper and bake until cooked through, 12-15 minutes.

Meanwhile, grill the beef rump for 2-4 minutes on each side for medium-rare or until cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate to rest. No BBQ? Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef rump for 2 minutes on each side for medium- rare or cooked to your liking.