Balsamic & Thyme Beef Steak

While the potato is cooking, finely chop the garlic. Thinly slice the carrot (unpeeled) into half-moons. Trim the broccolini and halve lengthways. Pick and finely chop the thyme leaves.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and broccolini until just tender, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.

See Top Steak Tips (below) for extra info! Return the frying pan to a high heat with a drizzle of olive oil. Season both sides of the beef rump with salt and pepper. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

Use paper towel to pat steak dry before seasoning. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

While the steak is resting, return the frying pan to a medium heat. Add the balsamic vinegar, warm water, thyme, brown sugar and remaining butter. Season with salt and pepper. Bring to the boil, then reduce the heat to low and cook, stirring, until slightly thickened, 2-3 minutes. Stir through the steak resting juices, then remove from the heat.