Seared Beef & Sautéed Greens

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook broccoli and zucchini, tossing until tender, 6-7 minutes (cook in batches if needed). Add kale and garlic, and cook, until softened and fragrant, 1-2 minutes.
• Transfer to a bowl and add a generous squeeze of lemon juice. Season to taste and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Pat beef rump dry with paper towel and generously season both sides.
• When oil is hot, cook the beef rump, turning, for 4-6 mins (depending on thickness), or until cooked to your liking. 
• While the beef rump is cooking, to a small microwave-safe bowl, add a pinch of chilli flakes, lemon zest, the honey and a generous squeeze of lemon juice and microwave in 10 second bursts, until warmed through and fragrant. Set aside.

TIP: Cook time will vary depending on the thickness of the beef rump. The thinner the steak, the less time it needs to cook!

Have a BBQ? Preheat BBQ to medium-high heat. • In a medium bowl, combine beef rump, a drizzle of olive oil and a pinch of salt and pepper. • Place beef rump on BBQ hot plate and grill until charred and just cooked through, 2-4 minutes each side.