Ingredients

For the Chimichurri-Spiced Steak - 500–600 g rump steak - 1 tbsp olive oil - 1 tsp dried oregano - 1 tsp smoked paprika - 2 garlic cloves, crushed - 1 tbsp chopped fresh parsley - 1⁄2 tsp chilli flakes (optional) - Salt and black pepper - 1 tbsp lemon juice

For the Crispy Smashed Baby Potatoes - 500 g baby potatoes - 1 tbsp olive oil - 1⁄2 tsp garlic powder - 1 tsp dried herbs - Salt and black pepper

For the Tomato, Corn and Cucumber Salad - 1 cup cherry tomatoes, halved - 1 cup cucumber, chopped - 3⁄4 cup sweetcorn, drained - 1⁄4 small red onion, finely diced - 1 tbsp chopped fresh parsley or basil - 1 tbsp lemon juice

For the Creamy Tzatziki - 3⁄4 cup thick Greek yoghurt - 1⁄2 cucumber, grated and squeezed dry - 1 garlic clove, finely grated - 1 tbsp lemon juice - 1 tbsp chopped fresh dill or mint - Salt and black pepper

For the Balsamic Dressing (or use balsamic glaze) - 2 tbsp balsamic vinegar - 1 tbsp olive oil - 1 tsp honey - 1⁄2 tsp Dijon mustard - Salt and black pepper

For the Quick Pickled Onions - 1 small red onion, thinly sliced - 3 tbsp vinegar - 3 tbsp warm water - 1 tsp sugar - Pinch of salt

Method

1. Boil and smash the potatoes Boil the baby potatoes in salted water for 15 to 20 minutes until fork-tender. Drain, place on a lined baking tray and gently smash. Drizzle with olive oil and season with garlic powder, dried herbs, salt and pepper. Roast at 220°C for 20 to 25 minutes until golden and crispy.

2. Prepare the pickled onions Mix the vinegar, warm water, sugar and salt. Add the sliced onion and leave to pickle for at least 15 to 20 minutes while you prepare everything else.

3. Season and cook the steak Mix the olive oil, oregano, paprika, garlic, parsley, chilli flakes, salt, pepper and lemon juice. Rub over the steak. Sear in a very hot pan for about 3 to 5 minutes per side, depending on thickness and how you like it done. Rest for 5 to 10 minutes before slicing thinly against the grain.

4. Make the salad and dressing Toss the tomatoes, cucumber, sweetcorn, red onion, herbs and lemon juice together. In a separate bowl, whisk the balsamic vinegar, olive oil, honey, Dijon mustard, salt and pepper until combined.

5. Mix the tzatziki Stir together the Greek yoghurt, squeezed grated cucumber, garlic, lemon juice, dill or mint, salt and pepper. Refrigerate until serving.

6. Assemble your summer bowls Divide the crispy potatoes, fresh salad and sliced steak between 2 to 4 bowls. Add a generous spoonful of tzatziki, drizzle with the balsamic dressing and finish with pickled onions and fresh herbs.

Serving and Prep Tips - For 2 people: Make 2 generous bowls with 250–300 g steak per bowl. - For 4 people: Use the full quantities for 4 lighter bowls, or increase the steak and potatoes if serving hungry adults. - Meal prep: Boil the potatoes, mix the tzatziki, pickle the onions and prepare the dressing ahead. Cook the steak fresh for the juiciest result. - For extra flavour: Spoon the steak resting juices over the sliced steak before serving.