Back The Front Marinated Rump

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1 Brush the steak on both sides with a little of the oil and season well with salt and pepper.
2 When you turn the meat, place the asparagus on the char grill and cook until they begin to soften.
3 As the meat is nearly done, place a tablespoon of the oil in a small baking dish and place it on the barbecue.
4 Add the rosemary and the rest of the oil, just warming it through.
5 Add the lemon zest and juice and plenty of sea salt and black pepper.
6 Place the steak and asparagus in the baking dish and loosely cover with foil. Turn the steak after five minutes and leave for another two.
7 Remove the steak and cut into thick slices. Serve with the asparagus, potatoes and the remaining marinade spooned over the meat and asparagus.

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