• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and beetroot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, sprinkle over mixed sesame seeds, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes.

• Meanwhile, halve snacking tomatoes. • See Top Steak Tips! (below). Place beefrump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender once cooked), then season. TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

• In a medium bowl, combine ras el hanout and a drizzle of olive oil. Add beef, turning to coat.

• Return pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute, add the butter and honey, turning beef to coat. Transfer to a plate to rest (it will keep cooking while it rests!).

• In a second medium bowl, combine mixed salad leaves, snacking tomatoes and a drizzle of the white wine vinegar and olive oil. Season.

• Slice Moroccan beef rump. • Divide steak, sesame veggie fries and tomato garden salad between plates. • Serve with garlic sauce. Enjoy!