Step 1Combine the paprika, coffee and brown sugar. Rub over both sides of the steak. Set aside.
Step 2Place the pineapple, cucumber, cherry tomatoes, mint and lime juice in a large bowl. Stir mixture to combine, cover and chill.
Step 3Preheat barbecue hotplate to medium-high heat. Spray the corn with olive oil and cook for 10–12 minutes, turning often. Spray the rump steak lightly with olive oil and cook for 4 minutes, then turn and cook for a further 2 minutes. Remove, cover steak with foil and rest for 5 minutes.
Step 4Meanwhile, prepare couscous according to packet instructions. Fluff grains with a fork. Slice the steak and serve with pineapple salad, barbecued corn cobs and the prepared couscous.