Chimichurri Steak Salad

Trim the cucumber, then quarter lenghtways. Chop widthways into small pieces. Add to a bowl with the yoghurt and season to taste with salt and pepper. Zest and cut the lemon into quarters. Peel and grate the garlic (or use a garlic press). Trim the carrot, then coarsely grate (no need to peel). Halve the tomatoes. Finely chop the parsley, stalks and all.

Put the couscous, lemon zest and 1/4 tsp salt (double for 4p) in a bowl. Mix together. Pour 200ml boiling water (500ml for 4p) into the bowl, cover tightly with a plate or cling film and leave to the side for 10 mins or until ready to serve.

When cooked, toss the couscous with the grated carrot. Season to taste with salt and pepper.

TIP: If you’re in a hurry you can boil the water in your kettle.

In a large bowl, whisk together 4 tbsp oil (double for 4p), chilli flakes (add less if you don't like the heat), garlic, chopped parsley and juice of half the lemon quarters. Season to taste with salt and pepper. 

Tip: Use a blender to get a smooth sauce if you'd like.

Heat a drizzle of oil in a large pan on high heat
Once the oil is hot, remove the rump from the marinade and lay into the pan and fry until browned, 2-3 mins on each side. Lower the heat to medium and cook for another 1-2 mins on each side if you want it medium-rare. Add any remaining marinating juices in the pan in the last 2 mins of cooking time left. Once cooked, transfer to a board, cover and allow to rest before slicing. IMPORTANT: Meat is safe to eat when the outside is browned. 
TIP: Cook for 1-2 mins extra on each side if you like it more well done.