Middle Eastern Beef Rump Steak Bowl

Coarsely chop the cucumber and tomato. Finely chop the parsley leaves, discarding the stems. Crush or finely chop 2 garlic cloves. Combine 1 tbs white wine vinegar and 1 tsp olive oil in a large bowl and season with salt and pepper. Add the cucumber, tomato and parsley and toss to combine.

Put the couscous in a large heatproof bowl, add 1 tsp olive oil, pour over 200ml boiling water and cover with a plate. Stand for 5 mins or until the water is absorbed. Add half the Greek seasoning, season with salt and pepper, then fluff the couscous with a fork.

Meanwhile, drizzle the steaks with 1 tbs olive oil, scatter over the remaining Greek seasoning and season with salt and pepper. Heat a medium frypan over high heat until hot (see Kitchen 101). Reduce the heat to medium-high and cook the steaks, turning regularly, for 4-6 mins for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.

Heat 2 tsp olive oil in a small saucepan over medium-high heat. Cook the garlic, stirring, for 30 secs or until fragrant. Remove the pan from the heat. Combine the garlic oil and hummus in a bowl. Taste, then season with salt and pepper.

Slice the steaks. Divide the couscous, steak, cucumber salad and garlic hummus among bowls and enjoy!

It's important to have the pan very hot before adding the beef, otherwise it may stew slightly and become tough. To ensure tender beef, it's also important to slice the steak against the grain.