• Boil the kettle. • Roughly chop tomato. • Finely chop celery. • See 'Top Steak Tips!' (below left). In a medium bowl, combine peri-peri seasoning and a drizzle of olive oil. Add beefrump, turn to coat. TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

• In a large bowl, add couscous and the salt. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.

• While the couscous is sitting, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. • Remove from heat, then add the honey and turn beef to coat. Transfer to a plate to rest.

• To the bowl with couscous, add tomato, celery, baby spinach leaves and golden goddess dressing. Toss to combine and season to taste. • Slice beef. • Divide couscous salad and peri-peri beef rump between bowls, spooning over beef with any remaining sauce from the pan. • Top with a dollop of garlic sauce and sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!