• See ‘Top Steak Tips!’ (below left). 
• Thinly slice capsicum. 
• Thinly slice cucumber into half-moons.
• In a small bowl, combine miso paste, the honey, soy sauce and a splash 
of water. 

• Season beefrump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil 
is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to 
your liking.
• Remove pan from heat, then add miso-honey mixture, turning beef to coat, until 
thickened and slightly sticky. Transfer to a plate to rest. 

• While beef is resting, wash out frying pan and return to medium-high heat with a 
drizzle of olive oil. Cook capsicum, tossing regularly, until tender, 4-5 minutes.
• Transfer to a large bowl, season to taste and allow to cool slightly. 

• To the bowl with cooled capsicum, add mixed salad leaves, cucumber and 
Japanese-style dressing. Toss to coat. Season to taste.
• Slice beef.
• Divide miso-glazed beef rump and capsicum salad between plates.
• Spoon over any beef resting juices to serve. Enjoy!