• Preheat oven to 220°C/200°C fan-forced. • Cut carrot, zucchini and potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread in a single layer and roast until tender, 30-35 minutes. TIP: If the veggies don't fit on one oven tray, spread over two trays.

•While the fries are baking, in a medium bowl, combine lemon pepper spice blend and a drizzle of olive oil. Add the beef rump, turning to coat. • When fries have 10 minutes remaining, heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, add the beef and cook, 2-3 minutes each side (depending on thickness). Transfer to a plate to rest.

• While the steak is resting, combine white wine vinegar and a drizzle of olive oil in a large bowl. Season with salt and pepper. • Add deluxe salad mix, tossing to combine.

• Slice the lemon pepper steak. Divide steak, veggie fries and deluxe salad between plates. • Serve with mayonnaise.