Speedy Dukkah Beef Rump Steak

Halve the unpeeled potatoes, quartering any large ones. Put in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain.

Meanwhile, drizzle the steaks with olive oil 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 for 2-3 mins each side for medium-rare, or until cooked to your liking. Scatter over 2 tsp dukkah and turn to coat. Remove from the pan and rest for 3 mins.

While the steaks are resting, combine the ranch dressing, 1 tsp white wine vinegar and 1 tsp water in a large bowl and season with salt and pepper. Add the potato and half the sunflower seeds and toss to coat.

Combine 2 tsp olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat.

Divide the steaks, potato salad and salad leaves among plates. Scatter with the remaining dukkah and remaining sunflower seeds. Enjoy!

It's important to have the pan very hot before adding the beef, otherwise it may stew slightly and become tough.