Simple and sublime. Rump steak rates very highly on my list of favourite ingredients, make sure it's thick to achieve a deliciously rare and juicy result - and always cut diagonally into slices for the most tender chew. Cook it to well done and you've spoilt the experience!

Ingredients - serves 4 400g rump steak olive oil, salt, pepper 1 pack Old Cummings mixed salad 1 tbsp seasoned olive oil 2 bundles Old Cummings asparagus 60g Riverford Organic Dairy butter 1 green chilli, thinly sliced finely grated zest of 1 lime

Method

1 Heat a griddle to smoking hot. Brush the steak on one side with olive oil and season with salt and pepper before searing for 2 minutes, turn and sear for a further 2 minutes. Leave to rest in a warm place for 6 minutes before slicing diagonally into 1cm slices.

2 Make the herb butter by pressing the lime zest and chilli into the butter with the flat side of a large kitchen knife, roll into a cylinder, wrap in cling film and chill. Prepare the asparagus by bending the stems (causing it to break at the point where the ‘woodiness’ ends), washing and then trimming the base. Cut into 3cm lengths from the tip down. Cook for 2-3 minutes in salted boiling water, drain and keep warm.

3 Toss the salad leaves and warm asparagus together with the seasoned olive oil and divide between 4 plates together with slices of hot rump steak. Sit thin slices of chilli butter over the meat to melt - serve immediately!