Seared Beef Rump & Salsa Verde

• Season beefrump generously 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. Transfer to a plate to rest. 

• While the beef is resting, wipe out frying pan and return to medium-high heat 
with a drizzle of olive oil. 
• Cook zucchini and capsicum, until tender, 4-5 minutes. 
• Add kale and cook until softened, 1-2 minutes. 
• Remove pan from heat and add a generous squeeze of lemon juice. Season 
to taste.