Preheat the oven to 240°C/220°C fan-forced. Thickly slice the carrot into half-moons. Cut the potato and beetroot into bite-sized chunks. Tear the kale leaves from the stem, then roughly chop the leaves.

Place the prepped veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. In the last 10 minutes of cook time, add the kale to the oven tray. Toss to coat, then return to the oven. Once the veggies are tender, set aside to cool slightly.

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

See 'Top Steak Tips!' (bottom left). In a large frying pan, heat a drizzle of olive oil over a high heat. Season the beef. When the oil is hot, cook the 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.

To the roasted veggie tray, add a drizzle of red wine vinegar. Toss to coat.

Slice the seared steak. Divide steak and roast veggie toss between plates, spooning any resting juices over the steak. Serve with the mustard mayo.