• See ‘Top Steak Tips!’ (below left).
• Chop broccoli (including stalk!) into small florets.
• Thinly slice radish.
• Peel and thinly slice orange into wedges.
• Season beefrump with salt and pepper. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook broccoli, tossing, until tender, 5-6 minutes. Transfer to a bowl and set 
aside to cool.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, 
cook beef for 4-5 minutes each side for medium-rare, or until cooked to 
your liking. 
• Remove pan from heat, then add the balsamic vinegar, brown sugar and a 
splash of water and turn to coat.
• Transfer to a plate to rest.

• Meanwhile, in a large bowl, combine Dijon mustard, a drizzle of white wine
vinegar, a pinch of salt and a drizzle of olive oil.
• Add mixed salad leaves, broccoli, radish and orange. Toss to combine. 

• Slice beef.
• Divide balsamic-glazed beef rump and orange and broccoli salad between 
plates to serve. Enjoy!