• Preheat oven to 240°C/220°C fan-forced. • Thickly slice carrot into half-moons. • Cut sweet potato into bite-sized chunks. • Cut beetroot into small 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. TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, place beef rump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened. TIP: Pounding the beef ensures 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 beef, turning, for 5-6 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 spinach & rocket mix and the red wine 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!