• Preheat BBQ to high heat. • Slice cucumber into half-moons.. Trim baby broccoli. Finely chop garlic. • In a medium bowl, combine baby broccoli, a drizzle of olive oil and a pinch of salt and pepper.

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef, Aussie spice blend and a drizzle of olive oil.

• When BBQ is hot, grill baby broccoli and diced bacon, tossing occasionally, 4-6 minutes. No BBQ? Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook baby broccoli and diced bacon, tossing, 6-8 minutes.

• Meanwhile, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes • No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef rump, turning, for 4-5 minutes for medium-rare or until cooked to your liking.

• Place garlic, the butter and a pinch of salt in a small bowl, then microwave in 10 seconds bursts until melted. • Roughly chop baby broccoli. • In a large bowl, combine baby broccoli, bacon, melted garlic butter, mixed salad leaves, cucumber and a drizzle of vinegar and olive oil. Toss to combine. Season to taste.

• Slice beef. • Divide spiced beef rump and charred baby broccoli-bacon salad between plates. • Drizzle over balsamic glaze to serve. Enjoy!