NZ Rosemary Beef Rump

While the veggies are roasting, pick and finely chop the rosemary leaves. Thinly slice the pear (see ingredients list). Thinly slice the cucumber into half-moons. Finely chop the garlic (or use a garlic press). In a large bowl combine the balsamic vinegar, olive oil (2 tsp for 2 people / 4 tsp for 4 people) and a pinch of salt and pepper.

To the bowl with the balsamic dressing, add the pear, cucumber and spinach & rocket mix. Toss to combine. TIP: Toss just before serving to keep the leaves crisp.

When the veggies have 10 minutes cook time remaining, in a medium frying pan, heat a drizzle of olive oil over a high heat. Slice each beef rump in half to get 1 steak per person. Season both sides of the steak with salt and pepper. 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 steak is resting, return the frying pan to a medium-low heat with the butter and a dash of olive oil (to stop the butter from burning!). Add the garlic and rosemary and cook until fragrant, 1-2 minutes. Add the warm water, white wine vinegar and honey and stir to combine. Add any resting juices from the steak. Season to taste with salt and pepper.