Greek Parsley Butter Beef Steaks

Add the potato to the boiling water. Cook until easily pierced with a knife, 12-15 minutes, then drain. Return the saucepan to a medium-high heat, add 1/2 the butter and 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Add the lemon juice (2 tsp for 2 people / 4 tsp for 4 people), lemon zest, crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and the water (for the dressing) and bring to the boil. Remove from the heat. Add the potato to the sauce in the pan and gently crush with a potato masher or fork. Crumble in the feta. Cover to keep warm.

While the potato is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the zucchini and carrot and cook, tossing often, until tender, 3-4 minutes. Season with a pinch of salt and pepper and a squeeze of lemon juice. Transfer to a bowl and cover to keep warm.

Return the large frying pan to a high heat with a drizzle of olive oil. Slice each beef rump in half to get 1 steak per person. When the oil is hot, add the beef rump and cook for 2-3 minutes on 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 to rest.

While the beef is resting, return the frying pan to a medium heat with a drizzle of olive oil and the remaining butter. Add the remaining garlic and cook, stirring, until fragrant, 1-2 minutes. Remove from the heat and stir through the parsley and any resting juices from the beef. Season to taste with salt and pepper.