Preheat oven to 240°C/220°C fan-forced. Cut carrot and potato into bite-sized chunks. Place 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.

Meanwhile, finely chop garlic. Cut tomato into wedges. 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 5-6 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. TIP: The steak will keep cooking while it rests.

In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add tomato and mixed 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.