• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into large chunks. Finely chop garlic. Cut lemon into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, transfer to a bowl and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil and the butter. Cook half the garlic, stirring until fragrant, 1 minute. • Add chicken stock, the water and a squeeze of lemon juice, then bring to the boil. Remove from the heat, return potato to pan and toss to coat. • Lightly crush potato, then cover to keep warm. TIP: Use as much or little lemon juice as you'd like

• While the potato is cooking, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add beef rump, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. 

• Slice capsicum. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add mixed salad leaves and capsicum. Toss to combine.

• Slice beef. • Divide beef, crushed potatoes and capsicum salad between plates. Spoon any resting juices over the beef. • Drizzle garlic aioli over beef and serve with any remaining lemon wedges. Enjoy!