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

• While veggies are cooking, place the 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 garlic & herb 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 the oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. In the last minute of cooking, sprinkle with the seasoning. Turn to coat. Transfer to a plate to rest. TIP: Pounding the beef ensures that it's extra tender once cooked.

• While steak is resting, roughly chop tomato. In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add tomato and spinach & rocket mix. Toss to coat. Set aside. • Wipe out frying pan and return to a medium-high heat. Add the water, butter (for the sauce) and gravy granules. Cook, whisking, until smooth and slightly thickened, 2-3 minutes. Remove from heat.

• Slice steak. • Divide steak, carrot-potato smash and garden salad between plates. • Spoon gravy over steak and veggie smash to serve.