EP Rump Steak & Pesto Butter

Meanwhile, chop broccoli into small florets. Thinly slice carrot (unpeeled) into rounds. Finely chop garlic (or use a garlic press). Heat a large frying pan over medium-high heat. Add broccoli, carrot and a splash of water and cook, tossing occasionally, for 7-8 minutes, or until tender. Add a drizzle of olive oil then stir in the garlic. Cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm.

In a small bowl, combine pesto and butter. Return frying pan to high heat with a drizzle of olive oil. When oil is hot, season steak on both sides and add to the pan. Cook for 3-4 minutes each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate, top with pesto butter then loosely cover with foil. Set aside to rest.