• See ‘Top Steak Tips!’ (below left). • Trim and halve green beans. • 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.

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

• 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.

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, pour over miso-honey mixture and leave to rest for 5 minutes.

• While beef is resting, wash out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook trimmed green beans and 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 veggies, 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. Enjoy!