• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, drain sweetcorn. Thinly slice radish. Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef, All-American spice blend and a drizzle of olive oil.

• When the wedges have 10 minutes left, add corn to one side of the oven tray and continue roasting until lightly golden. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes, or until cooked to your liking. • Remove pan from heat, then add the honey and mild chipotle sauce and turn beef to coat. • Transfer to a plate to rest.

• While beef is resting, combine slaw mix, radish, corn, tartare sauce and a drizzle of olive oil in a large bowl. Season to taste. • Slice beef steak. • Divide All-American chipotle-glazed beef, potato wedges and tartare slaw between plates. Enjoy!