Seared Beef Rump, Broccoli & Cauli Mash

• Meanwhile, finely chop garlic and parsley. • Cut broccoli into small florets and roughly chop the stalk. • See 'Top Steak Tips!' (below). Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef and a drizzle of olive oil, then season with salt and pepper. Set aside.

TIP: If your beef is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

• Place butter (for the sauce) and half the garlic in a small heatproof bowl and microwave in 10 second bursts until softened. • Add parsley to the garlic butter and mash together with a fork. Season.

TIP: If you don't have a microwave, set the butter aside at room temperature to warm up and combine later!

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beefrump, turning, for 3-6 minutes (depending on thickness) or until cooked to your liking. Transfer to a plate to rest.

• While beef is resting, wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook broccoli, tossing, until tender, 5-6 minutes. • Add the remaining garlic and cook until fragrant, 1 minute. Season to taste.