Preheat oven to 220°C/200°C fan-forced. Cut zucchini and beetroot into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 30-35 minutes. TIP: If your oven tray is crowded, divide the fries between two trays. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.

While the fries are baking, grate carrot. Finely chop garlic. Set aside. Place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. In a medium bowl, combine ras el hanout and a drizzle of olive oil. Add beef, turning to coat. TIP: Pounding the beef ensures it's extra tender once cooked.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a small bowl. Add Greek-style yoghurt to garlic oil mixture and combine. Season, then stir to combine.

When the fries have 10 minutes remaining, return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. In the last minute, add the butter, the honey and mixed sesame seeds, turning to coat. Transfer to a plate to rest.

While the steak is resting, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add mixed salad leaves and carrot. Toss to combine.

Slice the seared spiced steak. Divide steak, veggie fries and salad between plates. Serve with a dollop of garlic yoghurt.