5 - 10 minutes (plus 5 mins resting time)
600g rump steak
2 tbsp (40ml) extra virgin olive oil
Salt flakes and freshly ground black pepper
2 tbsp (40ml) fig balsamic glaze
1 red onion, peeled, root intact, cut into wedges
2 bunches asparagus, trimmed
2 large zucchini, sliced thickly on an angle
1 punnet (115g) baby corn or tinned baby corn, drained
1 bunch green onions (shallots)
250g oyster mushrooms
4–6 figs, halved
1. Heat a barbecue grill or chargrill on medium-high. Brush the steaks and vegetables with olive oil. Season steak.
2. Cook steak on the grill for 1 minute only. Turn and brush cooked side with balsamic glaze. Cook for another minute. Turn and brush the other side with balsamic glaze. Cook for a further minute for medium-rare or until steaks are caramelised and cooked as desired. Remove to a warm plate. Cover loosely with foil and rest 5 minutes
3. Meanwhile, cook the vegetables and figs on the grill for 2-3 mins each side or until lightly charred and tender. Transfer to a large serving plate. Carve the steaks across the grain and place on top of veggies. Drizzle with any remaining balsamic glaze and juices which have come from the rested meat.
Lyndey’s note: There are several flavoured balsamic glazes available, or use unflavoured. The fig complements the fresh figs nicely.
Wine match: Shiraz
Photography: John Paul Urizar, Styling: Michaela Le Compte, Food Prep: Julie Ballard/Wendy Tamplin