Steak & Potato Frites

While the fries are baking, finely chop the garlic (or use a garlic press). Finely chop the parsley leaves. Cut the broccoli into 2cm florets, then roughly chop the stalk.

Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, for 3-4 minutes or until golden. Transfer to a small bowl.

Microwave the butter in a small bowl on high for 5 seconds, or until softened. TIP: If you don't have a microwave, place the butter in a warm place for 10 minutes. TIP: For the low calorie option, use only 3/4 of the butter! Stir through the parsley and 1/2 of the garlic. TIP: You can add less if you're not a fan of garlic. Season with a pinch of salt and pepper and mix well.

When the fries have 10 minutes cook time remaining, 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 and season with a pinch of salt and pepper on both sides. When the oil is hot, cook the beef for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium-rare steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate. Cover with foil to keep warm and set aside to rest.

While the steak is resting, return the large frying pan to a medium-high heat with a drizzle of olive oil. Add the broccoli and cook for 5-6 minutes, or until tender. TIP: Add a dash of water to help speed up the cooking process. Add the remaining garlic and cook for 1 minute, or until fragrant. Season to taste with salt and pepper.