• See ‘Top Steak Tips!’ (below left).
• Thinly slice courgette lengthways.
• In a large frying pan, heat a drizzle of olive oil over high heat. 
• Cook courgette, turning, until tender, 2-4 minutes. Transfer to a large bowl 
and season. Set aside to cool slightly.  

• Meanwhile, season beef rump generously with salt and pepper.
• 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. Transfer to a plate to rest.

Have a BBQ? Preheat BBQ to high heat. To a medium bowl, add beef and a 
drizzle of olive oil. Season and toss to coat. When BBQ is hot, grill beef rump, for 
4-5 minutes each side for medium-rare or until cooked to your liking. Transfer to 
a plate and leave to rest for 5 minutes.  

• Meanwhile, cut broccoli into small florets, then roughly chop the stalk.
• Add broccoli and a splash of water to a microwave-safe bowl, then cover 
with a damp paper towel. Microwave broccoli on high until just tender,  
2-4 minutes.
• Drain broccoli, then transfer to serving plates, season to taste and cover to  
keep warm. 

• Slice lemon into wedges.  
• To the bowl with charred courgette, add rocket leaves, a generous squeeze  
of lemon juice and a drizzle of olive oil. Toss to combine and season to taste.
• Thinly slice beef.
• Divide charred courgette salad between the plates with steamed broccoli. 
• Top with beef rump.
• Serve with any remaining lemon wedges. Enjoy!