Seared Beef Rump & Charred 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 beef, for 4-5 minutes each side for medium-rare 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.