• Preheat oven to 240°C/220°C fan-forced. • Thickly slice carrot into rounds. • 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.

• See 'Top Steak Tips!' (below). Place beef rump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened (this ensures that it's extra tender once cooked). • Season with salt and pepper. TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: The steak will keep cooking as it rests.

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

• Slice the seared steak. • Divide steak and roast veggie toss between plates. Spoon any resting juices over steak. • Top with a dollop of mustard mayo to serve. Enjoy!