• See ‘Top Steak Tips’ (below left). Boil the kettle. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato, then cut into bite-sized chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 15-20 minutes. Drain and return to the pan. • Add Parmesan cheese, the butter (for the mash) and milk to potato and season with salt. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!

• While potato is cooking, finely chop garlic. • Thinly slice carrot into sticks. • Roughly chop silverbeet. • Pick and finely chop rosemary leaves (see ingredients). Little cooks: Help pick the rosemary leaves!

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook until just tender, 3-4 minutes. • Add the silverbeet and cook until tender, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. • Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.

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

• While the steak is resting, return the frying pan to medium heat. Add the balsamic vinegar, water, brown sugar, butter (for the sauce) and rosemary. Season with salt and pepper. • Bring to the boil, then reduce the heat to low and cook, stirring, until slightly thickened, 2-3 minutes. • Stir through the steak resting juices, then remove from the heat.

• Slice the steak. • Divide sautéed veggies, steak and Parmesan mash between plates. • Spoon the balsamic and herb sauce over the steak. Enjoy! Little cooks: Add the finishing touch by spooning over the balsamic and herb sauce!