Chargrilled Beef & Dill-Parsley Potatoes

• Meanwhile, trim green beans. Thinly slice brown onion and long chilli (if using). • Halve lemon. Finely chop garlic and dill (reserve some leaves for garnish). • In a small microwave-safe bowl, microwave garlic and olive oil in 10 second bursts, until fragrant. • In a medium bowl, combine green beans and a drizzle of olive oil, then season with salt and pepper. • In a second medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper. • To a third medium bowl, add beefrump and a drizzle of olive oil. Season and toss to coat.

• When the BBQ is hot, Grill green beans, turning occasionally, until tender, 4-5 minutes.• Add onion to the BBQ and cook, tossing occasionally, until tender and slightly charred, 6-8 minutes. • Transfer veggies back into one bowl and set aside. No BBQ? Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes.

• When veggies are done, grill beefrump for 2-3 minutes on each side for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes. • Meanwhile, grill lemon, cut side down, until charred, 2-3 minutes. No BBQ? Return frying pan to high heat with a drizzle of olive oil. Cook beef rump for 2 minutes each side for medium-rare. Cook lemon over high heat, cut-side down, until charred, 1-2 minutes.

• To the potatoes, add dill & parsley mayonnaise and toss to combine. • To the bowl with green beans and onion, add chilli, the garlic oil, chopped dill and a good squeeze of lemon juice. Season to taste.