• Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with the boiling water, season with salt and bring to the boil. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. • Allow to cool slightly, then add tartare sauce and toss to combine. Season to taste. Little cooks: Help stir the tartare sauce through the potato! Careful, it's hot!

• See Top Steak Tips (below). Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef, Aussie spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• Return frying pan to medium heat with the butter, balsamic vinegar, brown sugar and a splash of water. Simmer, stirring, until reduced, 1-2 minutes. Set aside. • Thinly slice apple into sticks. In a large bowl, combine apple, slaw mix, baby spinach leaves and a drizzle of white wine vinegar and olive oil.

• Season rainbow slaw to taste. • Slice rump steak. • Divide steak, creamy potato salad and rainbow slaw between plates. Top steak with balsamic glaze to serve. Enjoy!