Rump steak and parsley vegies

Rub 150g lean rump steak (fat trimmed) with ½ tsp olive oil and season. Cook on a hot chargrill pan for 1 minute each side. Serve with 3 steamed baby potatoes, 1 steamed zucchini (cut into batons) and 150g steamed green beans tossed with 1 tbs red wine vinegar combined with ¼ cup coarsely chopped flat-leaf parsley, 2 tsp Dijon mustard and 1 tsp olive oil. Season.