• See ‘Top Steak Tips’ (bottom left)! • Trim green beans. Thinly slice courgette into sticks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and courgette until tender, 4-5 minutes. • Transfer to a bowl and allow to cool slightly.

• Season beef rump with salt and pepper. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• While the beef is resting, to the bowl with veggies, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper then toss to combine.

• Thinly slice beef. • Divide seared beef rump and balsamic green bean salad between plates. • Garnish salad with Parmesan cheese. Serve with Dijon mustard. Enjoy!