Begin by heating a non-stick frying pan over high heat. Add the pine nuts and toast them for about 2–3 minutes, stirring frequently until they turn golden brown and fragrant. Once toasted, remove the pine nuts from the pan and set them aside to cool.

Take your rump steak and trim any excess fat. Chop the trimmed fat into small pieces and place them back into the hot pan. Render the fat over medium heat for about 3–4 minutes until crispy, then remove the bits from the pan.

Season the prepared rump steak generously with sea salt and black pepper. Place the steak between two pieces of greaseproof paper and use a meat mallet to pound it thin, aiming for about 1cm thick.

Add the seasoned steak to the rendered fat and sear it for 1 minute on each side, turning it once. You’ll know it’s ready when the exterior is beautifully browned, yet the inside remains tender for a medium-rare finish.

Once cooked, remove the steak from the pan and let it rest on a cutting board for at least 2 minutes. After resting, slice the steak thinly at an angle for an appetizing presentation.

Spread a generous layer of pesto on a large serving platter. Arrange the sliced steak on top and drizzle the resting juices mixed with a splash of olive oil over it. Finish by adding a handful of fresh rocket, toasted pine nuts, and shaved Parmesan.