Grilled rump steak with roasted potatoes and yogurt dip

Take the meat out of the refrigerator one hour before cooking to let it reach room temperature. Lightly salt it and drizzle with a little olive oil.

Heat the grill to 200-300 °C.

Place the meat on the hot grill. Only flip it once it has browned nicely and detaches from the grate on its own. For a medium-rare steak, the internal temperature of the meat should be approximately 55 °C (this takes about 12 minutes on a 230 °C grill).