• See ‘Top Steak Tips!’ (below left). 
• Preheat oven to 240°C/220°C fan-forced.
• Cut cauliflower into small florets.
• Cut sweet potato into bite-sized chunks.
• Cut beetroot into 1cm chunks. 

• Place prepped veggies on a lined oven tray. 
Drizzle with olive oil, season with salt and 
pepper and toss to coat.
• Roast until just tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies 
between two trays. 

• In a medium bowl, combine beefrump, Aussie 
spice blend, a drizzle of olive oil and a pinch 
of pepper.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• When oil is hot, cook beef for 3-4 minutes each 
side for medium-rare, or until cooked to your 
liking. Transfer to a plate to rest.

• While steak is resting, add the vinegar and baby
spinach leaves to the roast veggie tray.
• Gently toss to combine. 

• Slice beef rump.
• Divide Aussie beef rump and roast veggie 
medley between plates. Spoon any resting juices 
over steak. Top with a dollop of mustard mayo
to serve. Enjoy!