• Preheat oven to 240°C/220°C fan-forced. • Thickly slice carrot into half-moons. • Cut capsicum and sweet potato into bite-sized chunks.

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, roughly tear kale leaves, then discard stems. • When the veggies have 8 minutes remaining, add kale and a pinch of salt to the tray. Gently toss to combine. Roast until tender, a further 5-8 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Place beef rump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. TIP: Pounding the beef ensures that it's extra tender once cooked.

• In a large frying pan, heat a drizzle of olive oil over high heat. Season beef on both sides. • When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: The steak will keep cooking as it rests.

• While the steak is resting, add the vinegar to the roast veggie tray. • Gently toss to combine.

• Slice the seared steak. • Divide steak and roast veggie toss between plates. Spoon any resting juices over steak. • Top with a dollop of mustard mayo to serve. Enjoy!