• See ‘Top Steak Tips!’ (below left). • Trim pea pods and halve lengthways. • 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 beef rump 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. TIP: Cook in batches if your pan is getting crowded.

• 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 with salt and pepper to taste and allow to cool slightly.

• To the bowl with cooled capsicum, add mixed salad leaves, cucumber, pea pods 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!