• Slice zucchini, capsicum and carrot into thin sticks. • Trim baby broccoli. • Finely chop garlic. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season. • Place the butter in a small bowl, then microwave in 10 second bursts, until softened. Add garlic and chilli flakes (if using), then season with pepper. Mash with a fork to combine. Set aside.

• See 'Top Steak Tips!' (below)! In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef, turning, in batches, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest. TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

• While steak is resting, wipe out frying pan, then return to high heat with a drizzle of olive oil. • Stir-fry capsicum, carrot, zucchini and baby broccoli until tender, 4-5 minutes. • Add ginger paste and cook until fragrant, 1 minute. Add the soy sauce and honey and cook until bubbling, 30 seconds. Season to taste.

• Slice the seared beef rump. • Divide beef and ginger-soy veggies between plates. • Top with chilli garlic butter to serve. Enjoy!