Chargrilled rump with potato, zucchini and fetta mash

Serving size: Serves 4

Cooking time: Less than 30 minutes

Special options:Kid friendly

Course: Main

INGREDIENTS
4 large potatoes, quartered
3 zucchini, cut into cubes
1/2 cup (125ml) hot milk
100g fetta, crumbled
30g butter, melted
4 x 150g pieces rump steak
salad, to serve


METHOD
1. Cook potato in a large saucepan of boiling, salted water for 10 minutes. Add zucchini and cook for another 5 minutes, until tender. Drain and return to pan. Add milk, fetta and butter and roughly mash.

2. Meanwhile, cook steak on a preheated chargrill or barbecue for 2-3 minutes each side, until cooked as you like.

3. Serve steak with mash and salad.

 

TIP
As canned tuna can be quite salty, taste before adding any salt.