Place steak on a plate and brush with oil, then sprinkle with salt and pepper. Preheat a chargrill pan or BBQ.
Make a basting sauce from half the dill leaves, finely chopped, the juice of the lemon, 1 tablespoon capers and 2 tablespoons oil. Fry the remaining capers in oil until crispy. Drain on paper towel. Steam potato until tender, about 20 minutes.
Spoon a little sauce over the steaks and cook steaks for 3 minutes each side for medium rare. Rest for 10 minutes before slicing thinly. Toss zucchini, asparagus, capsicum and steamed potato with a little of the sauce and chargrill until grill marks appear.
Slice asparagus into 3-4cm lengths and capsicum into bite size pieces. Assemble salad with sliced steak and drizzle remaining sauce to serve, top with fried capers and extra fronds of dill.
Try with beef rump or porterhouse steaks.
Swap dill for any fresh herb you like such as parsley, oregano or basil.
You can use leftover roast vegetables such as roast potato or roast carrots or parsnips, toss in the sauce and chargrill.