[BBQ] Mediterranean Steak & Lamb Chipolatas

While the potato is roasting, roughly chop the tomato. Pick and thinly slice the mint leaves. In a medium bowl, combine the beef rump, garlic and herb seasoning and a drizzle of olive oil. In a medium bowl, combine a drizzle of balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper. Just before serving add the tomato and mixed salad leaves to the dressing and toss.

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

When the BBQ is hot, add the lamb chipolatas and grill, turning occasionally, 10-15 minutes. Set aside on a plate and cover to keep warm.

No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Add the lamb chipolatas and cook, 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, add the steak and grill, 2-3 minutes on each side for medium-rare or cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Set aside on a plate to rest and cover to keep warm.

No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the steaks to the pan and cook, 2 minutes on each side for medium-rare or cooked to your liking. Set aside on a plate to rest and cover to keep warm.