Curtis Stone's BBQ rump steak and veggies with mustard sauce

Method

1. Step 1

   Prepare a barbecue for medium-high heat. To make the mustard steak sauce, in a small saucepan, combine tomato sauce, Worcestershire sauce, sugar, vinegar, butter, combined mustard, Tabasco sauce, garlic, ⅓ cup (80ml) water, ¾ tsp salt and ¼ tsp pepper. Place on the barbecue and cook, stirring occasionally, until hot. Keep warm.

2. Step 2

   Coat capsicums, zucchini and onion with 1 tbs oil and sprinkle with salt and pepper. Barbecue veggies, turning, for 8-12 mins or until charred and cooked through (the capsicums will take the longest to cook). Transfer veggies to a bowl and toss with basil and 1 tbs oil.

3. Step 3

   Coat the steaks with the remaining 1 tbs oil and sprinkle generously with salt and pepper. Barbecue steaks, rotating as needed, for 2½ mins each side or until a meat thermometer inserted into the centre of the steaks reads 54°C for medium-rare. Rest steaks for 5 mins.

4. Step 4

   Thinly slice steaks against grain. Divide steaks and veggies among plates and serve with steak sauce.