Ingredients

• 4 rumps steaks

Potato Salad

• 600g small kipfler potatoes, washed
• 2 tbsp olive oil
• 1 red capsicum, thickly sliced lengthways
• 2 bunches asparagus
• ½ cup flat-leaf parsley leaves
• 2 tbsp lemon juice

Fresh Coriander Yogurt

• ½ cup natural yogurt
• ½ cup chopped fresh coriander

Instructions

1. Place steaks in a preheated non-stick pan. Cook for 3-4 minutes each side for medium (about 2cm thick) or until done to your liking.
2. Rest in a warm place for 5 minutes.

To make the potato salad

1. Cook potatoes until tender, slice thickly and drizzle with small amount of oil.
2. Brush capsicum and asparagus with small amount of oil and cook on grill for 2 min each side or until tender.
3. Place potatoes, capsicum, asparagus and parsley in a large bowl. Drizzle with lemon juice and leftover oil. Toss to combine
4. Combine the yogurt and chopped fresh coriander

Preparation time: 25 min
Cooking time: 8 min
Serves: 4