Preheat the oven to 200C or 180C fan-forced. Bring a medium saucepan of water to the boil.
Season the premium beef rump with salt and pepper and then coat evenly in the dukkah. Heat a dash of the olive oil in a medium ovenproof frying pan over a medium high-heat. Add the dukkah-coated steak and cook for two minutes on each side. Transfer the frying pan to the oven and cook for five minutes*, for medium rare. (If you don’t have an ovenproof frying pan, transfer the steak to a baking dish or oven tray). Transfer to a plate and cover with foil to rest for five minutes.
Place the broccoli and zucchini in the medium saucepan of boiling water. Cook for two to three minutes or until tender. Drain and transfer to a medium bowl. Add the remaining olive oil, a pinch of lemon zest, the lemon juice and fetta cheese. Toss well.
Cut the steak into 5mm thick slices.
To serve, divide the dukkah steak and salad between plates. Season with salt and pepper.
Tip: Don’t be tempted to skip resting the steak. It is an integral part of the cooking process and will ensure your steak is tender. *Cooking times may vary depending on the thickness of your steak.
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