• See ‘Top Steak Tips!’ (below left). Preheat oven to 240°C/220°C fan-forced. 
• Cut sweet potato into wedges.
• Place wedges on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

ELEVATE ME: If you’ve added extra ingredients to you recipe, sprinkle Cheddar cheese over wedges in the last 5 minutes of bake time and cook until cheese is melted and golden. 

TIP: If your oven tray is crowded, divide between two trays. 

• Meanwhile, trim ends of baby cos lettuce and separate leaves.

• In a second medium bowl, combine peri-peri seasoning, a drizzle of olive oil and a pinch of salt. Add beef rump, turning to coat. Drain haloumi and pat dry. Cut into 1cm-thick slices. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.

• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a bowl.

• Return frying pan and heat a drizzle of olive oil over medium-high heat, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. 

• Toast or grill sourdough to your liking.

• Thinly slice beef.

• Spread half the smokey aioli over toasted sourdough slices. Fill with lettuce leaves, peri-peri beef steak and haloumi.

• Serve with wedges and remaining smokey aioli.

• FANCIFY ME: Thinly slice spring onion. Slice avocado in half, scoop out flesh and thinly slice. Fill sandwich with avocado slices. Sprinkle spring onion over cheesy wedges. Enjoy!