• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. Allow veggies to cool slightly after roasting.

• Meanwhile, slice tomato into rounds. • In a small bowl, combine chimichurri sauce and mayonnaise.

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. TIP: Pounding the beef ensures that it's extra tender once cooked.

• When the veggies have 10 minutes cook time remaining, heat a large frying pan over high heat a drizzle of olive oil. Season beef with salt and pepper. • 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: Cook beef in batches for best results.

• While the beef is resting, add tomato, mixed salad leaves and a drizzle of vinegar and olive oil to the tray with the roast veggies. Toss to combine and season to taste.

• Slice beef rump. Drizzle over chimichurri mayo. • Divide roast veggies, tomato salad and beef rump between plates to serve. Enjoy!