Double Rump Steak & Garlic Butter Sauce

While the potato is cooking, finely chop garlic. Roughly chop tomato. Thinly slice radish. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Transfer garlic oil mixture to a small bowl, then add 1/2 the butter. Stir to combine and set aside.

In a large bowl, combine the honey, white wine vinegar and a drizzle of olive oil. Add tomato, radish, mixed salad leaves and grated Parmesan cheese. Set aside.

If you ordered double the rump steak, cook in batches for the best result.

While the steak is resting, return the frying pan to medium heat with a drizzle of olive oil and the remaining butter. Cook remaining garlic until fragrant, 1 minute. Remove from heat, then add potato and Dijon mustard. Season, then toss to coat and lightly crush potato with a fork.