• Preheat oven to 240°C/220°C fan-forced. • Roughly chop tomato. • Place sweet potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Place beef rump between two sheets of baking paper. Pound beef with a rolling pin until slightly flattened (if your rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time). • When sweet potato fries have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, add beef and Aussie spice blend to the pan, then turn to coat. Cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from the heat, then add the butter and honey and turn beef to coat. Transfer the beef to a plate, cover and rest for 5 minutes.

• While the beef is resting, in a large bowl, add baby spinach leaves, tomato, shredded cabbage mix, a pinch of salt and a drizzle of white wine vinegar and olive oil. Toss to combine. • In a small bowl, combine mayonnaise and mild chipotle.

• Slice the honey-spiced beef. Divide the beef, sweet potato fries and slaw between plates. • Serve with chipotle mayo and any remaining glaze from the pan. Enjoy!