• See ‘Top Steak Tips!’ (below left).
• Preheat oven to 240°C/220°C fan-forced. 
• Boil the kettle. 
• Cut potato into bite-sized chunks.
• Half-fill a large saucepan with boiling water, then 
add a generous pinch of salt. Cook potato in the 
boiling water, over high heat, until easily pierced 
with a fork, 10-15 minutes.
• Meanwhile, finely chop garlic. Trim green 
beans. Thinly slice carrot into sticks. Slice leek
into 1cm thick rounds.
• Season beefrump with salt and pepper. 

• Drain the potatoes well, then transfer to a lined 
oven tray.
• Season to taste, drizzle with olive oil and toss to 
coat. Bake until tender, 20-25 minutes. 

TIP: Tossing and roughing the edges helps the 
potatoes get crisp edges while roasting! 

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Season with salt and pepper.

• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.

TIP: The chicken is cooked when it is no longer pink inside.

• While the chicken is cooking, add green beans, carrot and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.

• Microwave veggies on high until just tender, 2-4 minutes.

• Drain veggies, then return to the bowl, season and cover to keep warm.

• While the beef is resting, wipe out frying pan, 
then return to high heat with a drizzle of 
olive oil.
• Cook leek, until slightly charred, 1-2 minutes
each side. Add garlic and cook until fragrant,
1 minute.
• Reduce heat to medium, then add the water, 
stock concentrate, the butter and balsamic
vinegar, stirring to combine.
• Cover with a lid (or foil), then simmer until liquid 
has slightly thickened, 2-3 minutes. 

• Divide chicken steaks, twice-cooked potatoes, and steamed veggies between plates.

• Top with braised leek and any remaining pan sauce.

• Serve with the mayonnaise. Enjoy!