• See 'Top Steak Tips!' (bottom left). • Chop broccoli (including stalk!) into small florets. • Roughly chop silverbeet. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add broccoli and trimmed green beans and cook, tossing, until softened, 5-6 minutes. • Add silverbeet and garlic paste and cook until wilted, 1-2 minutes. Set aside on serving plates. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Meanwhile, season beefrump with salt and pepper. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

• Return frying pan to medium heat with a drizzle of olive oil. Cook Mumbai spice blend, stirring until fragrant, 1 minute. • Stir in coconut milk and a splash of water and simmer until bubbling, 2-3 minutes.

• Slice beef. • Divide seared beef between plates with the garlicky greens. • Spoon over Mumbai coconut sauce to serve. Enjoy!