• See ‘Top Steak Tips!’ (below left).
• Trim green beans and baby broccoli. Halve any thicker stalks of baby broccoli lengthways.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook veggies, until tender, 5-6 minutes.
• Transfer to a bowl and allow to cool slightly. 

TIP: If you ordered trimmed green beans, no need to prep — save the whole ones for another meal!

• Season beef rump with salt and pepper.
• Return frying pan to medium-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.

Have a BBQ? Preheat BBQ to high heat. To a medium bowl, add rump steaks and a drizzle of olive oil. Season and toss to coat. When BBQ is hot, 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. 

• While the beef is resting, to the bowl with cooked veggies, add baby spinach leaves and a drizzle of balsamic vinegar and olive oil. Season to taste with salt
and pepper. 

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