Double Balsamic-Glazed Beef Rump

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking (cook in batches if your pan is getting crowded). • Remove pan from heat, add the balsamic vinegar, brown sugar and a splash of water and turn to coat. • Transfer to a plate to rest.

TIP: Pounding the beef ensures that it's extra tender once cooked.

• Meanwhile, in a large bowl combine dijon mustard, a drizzle of white wine vinegar, a pinch of salt and a drizzle of olive oil. • Add mixed salad leaves, pea pods, radish and orange, and toss to combine.