Double Seared Lemon-Pepper Beef

• Meanwhile, thinly slice zucchini into rounds and carrot into half-moons. Finely chop garlic. • See 'Top Steak Tips!' (bottom left). Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender!). Season with salt and pepper. • In a medium bowl, combine lemon pepper seasoning (see ingredients), a drizzle of olive oil and a pinch of salt and pepper. Add beef, turning to coat. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir fry zucchini and carrot with a splash of water until tender, 4-5 minutes. • Add garlic and a drizzle of olive oil. Cook until fragrant, 1 minute. Add Dijon mustard and a drizzle of olive oil, tossing veggies to coat. Season to taste. Transfer to a bowl, then cover to keep warm. • Wipe out frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest (it will keep cooking as it rests!).

TIP: Cook beef in batches for the best results.