Cherry-Glazed Beef Rump

• Meanwhile, finely chop garlic. • Place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a large bowl, combine barbecue seasoning and a drizzle of olive oil. Add beef and turn to coat.

TIP: Pounding the beef ensures that it's extra tender once cooked. Little cooks: Kids can help by combining the seasoning and beef.

• In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. Cook shredded cabbage mix until tender, 4-5 minutes. • Add garlic, the brown sugar, balsamic vinegar and a splash of water and cook until softened, 3-4 minutes. Transfer to a plate and cover to keep warm.

• See Top Steak Tips (below) for extra info! • Wipe out the frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking.

• Remove from heat, then add cherry sauce and a splash of water, turning beef to coat. Set aside to rest.