Preheat the oven to 240°C/220°C fan-forced. Cut the beetroot (unpeeled) into 1cm chunks. Cut the carrot (unpeeled) into 1cm half-moons. Cut the potato (unpeeled) into 2cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes. Set aside to cool slightly.

While the veggies are roasting, lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. In a small bowl, combine the crushed peppercorns and garlic aioli.

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. 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.

While the steak is resting, combine the roasted veggies, baby spinach leaves and a drizzle of red wine vinegar in a large bowl. Toss to combine and season to taste.

Slice the seared steak. Divide the steak, plus any resting juices, and roast veggie toss between plates. Serve with the peppercorn aioli.