• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and beetroot into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, bake until golden and tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• See 'Top Steak Tips!' (below). Meanwhile, place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened (if your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time). • In a large frying pan, heat a drizzle of olive oil over high heat. Add beef and mild Caribbean jerk seasoning (see ingredients), tossing to coat. Cook until cooked through, 3-6 minutes each side (depending on thickness). Transfer to a plate to rest.

• While beef is cooking, thinly slice tomato. • In a medium bowl, combine tomato, mixed salad leaves, a drizzle of vinegar and olive oil. Season. • To tray with veggie fries, sprinkle over everything garnish (see ingredients) and toss to coat.

• Slice beef. • Divide jerk-spiced beef rump, veggie fries and tomato salad between plates. • Serve with coconut sweet chilli mayo. Enjoy!