Teriyaki Glazed 21 Day Aged Rump Steak

While the potatoes cook, trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Roughly chop the coriander (stalks and all).

Peel and grate the garlic (or use a garlic press).

When the potatoes have 10 mins left, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pak choi and young pea pods to the pan. Stir-fry until tender, 3-4 mins. Season with salt and pepper.

Next, stir in the garlic. Fry for 30 secs more.

Once fragrant, transfer the veg to a bowl and cover to keep warm. Wipe out the pan.

Return the (now empty) pan to high heat with a drizzle of oil.

Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The steaks are safe to eat when browned on the outside.

Add the teriyaki sauce to the pan and turn the steaks to coat, then remove from the heat.

Transfer the steaks to a plate, cover with foil and allow to rest for a couple of mins.

When the potatoes are roasted, drizzle over the honey and toss to coat. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.