This fragrant beef salad is perfect for an easy summer meal, and if there are any leftovers, have them for lunch the next day.

Prep Time : 0:35 | Cook Time : 0:05 | Total Time : 0:40 | Serving : 4 person.

Ingredients

• 1 tablespoon olive oil

• 2 garlic cloves, crushed

• 1 teaspoon finely grated lemon rind

• 500g beef rump steak, trimmed

• 1 cup burghul (see note)

• 100g grape tomatoes, halved

• 1 Lebanese cucumber, finely chopped

• 2 large radishes, thinly sliced

• 2 green onions, thinly sliced

• 310g can corn kernels, drained

• 2 tablespoons chopped fresh mint leaves

• 2 tablespoons chopped fresh flat-leaf parsley leaves

Mustard dressing

• 2 tablespoons olive oil

• 2 tablespoons lemon juice

• 1 tablespoon wholegrain mustard

Method

• Step 1

  Combine oil, garlic and lemon rind in a dish. Add beef. Turn to coat. Cover with plastic wrap. Refrigerate until needed.

• Step 2

  Place burghul in a bowl. Cover with boiling water. Stand for 10 minutes or until softened. Drain. Rinse. Drain, pressing down with a spoon to remove excess water. Transfer to a large bowl.

• Step 3

  Add tomato, cucumber, radish, onion, corn, mint and parsley to burghul. Season with salt and pepper. Toss to combine.

• Step 4

  Heat a barbecue plate or chargrill on medium-high heat. Cook steak for 2 to 3 minutes each side for medium rare or until cooked to your liking. Transfer to a plate. Cover with foil. Rest for 5 minutes.

• Step 5

  Make dressing Combine oil, lemon juice and mustard in a jug. Season with salt and pepper.

• Step 6

  Thinly slice steak. Add to burghul mixture with dressing. Toss to combine. Serve.