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.

Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. Return the frying pan to a high heat with a drizzle of olive oil. Season beef on both sides with salt and pepper. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

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.