• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and sweet potato into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt. Toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, finely chop garlic. Cut tomato into wedges. Set aside. • Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. • Season with salt and pepper, then set aside. TIP: Pounding the beef ensures it's extra tender once cooked!

• In a small bowl, mash the butter, garlic and a pinch of chilli flakes (if using) with a fork. Season, then set aside.

• When veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, then add garlic butter, turning beef to coat. Transfer to a plate to rest. TIP: The steak will keep keep cooking while it rests.

• In a large bowl, combine a drizzle of balsamic vinegar and olive oil. • Season, then add tomato and mixed salad leaves. Toss to coat.

• Slice the seared steak. Divide steak, roast veggies and garden salad between plates. • Spoon any remaining garlic butter from the pan over the steak. Serve with mayonnaise. Enjoy!