Preheat the oven to 240°C/220°C fan-forced. Cut the beetroot into small chunks. Cut the carrot into half-moons. Cut the potato into bite-sized chunks.

Place the beetroot, carrot and potato on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes. Set aside to cool slightly.

Heat a drizzle of olive oil in a large frying pan over a high heat. Slice the beefrump in half to get 1 steak per person. Season both sides with salt and pepper.

See Top Steak Tips (below) for extra info! When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest for 5 minutes. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Top Steak Tips! 1. Use paper towel to pat steak dry before seasoning. 2. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm. 3. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

While the steak is resting, combine the roasted veggies, the spinach & rocket mix and a drizzle of red wine vinegar in a large bowl. Toss to combine and season to taste. TIP: Combine everything on the roasted veggie tray and save on washing up!

Slice the seared steak. Divide the steak (plus any resting juices!) and roast veggie toss between plates. Serve with the mustard mayo.