Double Miso-Glazed Beef Rump & Pea Pod Salad

• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking (cook in batches if your pan is getting crowded).
• Remove pan from heat, add miso-honey mixture, turning beef to coat, until thickened and slightly sticky.
• Transfer to a plate to rest.

• While beef is resting, wash out frying pan and return to medium-high heat 
with a drizzle of olive oil.
• Cook capsicum, tossing regularly, until tender, 4-5 minutes.
• Transfer to a large bowl, season to taste and allow to cool slightly.