• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the potato between two trays. Little cooks: Help season and toss the potato chunks!

• Meanwhile, thinly slice zucchini into rounds and carrot into half-moons. Finely chop garlic. • See 'Top Steak Tips!' (bottom left). Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender!). Season with salt and pepper. • In a medium bowl, combine lemon pepper seasoning (see ingredients), a drizzle of olive oil and a pinch of salt and pepper. Add beef, turning to coat. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir fry zucchini and carrot with a splash of water until tender, 4-5 minutes. • Add garlic and a drizzle of olive oil. Cook until fragrant, 1 minute. Add Dijon mustard and a drizzle of olive oil, tossing veggies to coat. Season to taste. Transfer to a bowl, then cover to keep warm. • Wipe out frying pan, then return to high heat with a drizzle of olive oil. 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 (it will keep cooking as it rests!). TIP: Cook beef in batches for the best results.

• Slice seared lemon-pepper beef. • Divide beef, roast potato and Dijon veggies between plates. • Serve with garlic aioli. Enjoy! Little cooks: Add the finishing touch by adding a dollop of garlic aioli!