• See ‘Top Steak Tips!’ (below left). 
• Trim green beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook green beans, until tender, 4-5 minutes.
• Transfer to a medium bowl and allow to cool slightly. 

• Season beef rump with salt and pepper.
• Return the frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking (cook in batches if your pan is getting crowded). Transfer to a plate to rest.

• While the beef is resting, to the bowl with green beans, add rocket leaves
and a drizzle of balsamic vinegar and olive oil. Season with salt and 
pepper to taste. 

• Thinly slice steak.
• Divide seared beef rump and balsamic green bean salad 
between plates.
• Sprinkle Parmesan cheese over salad. Serve beef with 
wholegrain mustard. Enjoy!