• Preheat oven to 240°C/220°C fan-forced. Halve chat potatoes. • Place potatoes on lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt and pepper and toss to coat. • Arrange cut-side down. Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the chat potatoes between two trays.

• Meanwhile, finely chop garlic. Halve snacking tomatoes. Set aside. • Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. • Season with salt and pepper, then set aside. TIP: Pounding the beef ensures it's extra tender once cooked!

• In a small bowl, mash the butter, garlic and a pinch of chilli flakes (if using) with a fork. Season, then set aside.

• When veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. When oil is hot, cook beef in batches, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, return all beef to the pan, then add garlic butter, turning beef to coat. Transfer to a plate.

• In a large bowl, combine a drizzle of balsamic vinegar and olive oil. • Season, then add snacking tomato and mixed salad leaves. Toss to coat. Little cooks: Take the lead by tossing the salad!

• Slice the beef rump. • Divide steak, chat potatoes and cherry tomato salad between plates. • Spoon any remaining garlic butter from the pan over the steak. Serve with mayonnaise. Enjoy!