Chargrilled rump with potato, zucchini and fetta mash

• 4 large potatoes, quartered
  
• 3 zucchini, cut into cubes
  
• 1/2 cup (125ml) hot milk
  
• 100g fetta, crumbled
  
• 30g butter, melted
  
• 4 x 150g pieces rump steak
  
• salad, to serve

1. Cook potato in a large saucepan of boiling, salted water for 10 minutes. Add zucchini and cook for another 5 minutes, until tender. Drain and return to pan. Add milk, fetta and butter and roughly mash.
   
2. Meanwhile, cook steak on a preheated chargrill or barbecue for 2-3 minutes each side, until cooked as you like.
   
3. Serve steak with mash and salad.