Begin by heating a non-stick frying pan over medium heat. Add the pine nuts and toast them for about 3-4 minutes, stirring frequently until golden and fragrant. Remove from the pan and set aside.

Trim any excess fat from the rump steak and place it in the same hot frying pan. Sear the fat side down for about 2-3 minutes until it becomes crispy and golden. Transfer the steak to a cutting board.

Using a meat mallet, pound the rump steak to about 1cm thick. Season both sides with salt and freshly cracked black pepper.

Return the pan to high heat and add a drizzle of olive oil. Once hot, place the seasoned steak in the pan, searing it for about 1 minute on each side for medium-rare.

Transfer the steak to a plate and let it rest for at least 5 minutes. Cover loosely with foil.

Once rested, slice the steak at a slight angle. On a large platter, spread a generous layer of green pesto, arrange the sliced steak, drizzle with olive oil, and garnish with fresh rocket, toasted pine nuts, and shaved Parmesan.