• Bring a medium saucepan of salted water to the boil. Peel carrot, then cut into large chunks. Finely chop garlic. • Cook chopped potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. Drain, then transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic, stirring, until fragrant, 1 minute. Remove saucepan from heat. • Return cooked potato and carrot to saucepan, then add the butter, the milk and a generous pinch of salt. Lightly mash, then cover to keep warm.

• While the veggies are cooking, 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. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add beef, turning to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. 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 it rests!) TIP: Pounding the beef ensures it's extra tender once cooked.

• While the steak is resting, boil the kettle. Roughly chop tomato. • In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add tomato and salad leaves. Toss to combine. Set aside. • In a medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.

• Slice the seared steak. • Divide steak, carrot-potato smash and salad between plates. • Spoon gravy over steak and carrot-potato smash to serve. Enjoy!