• See ‘Top Steak Tips!’ (below left). Preheat oven to 240°C/220°C fan-forced. 
• Peel kūmara. Cut kūmara and carrot into bite-sized chunks.
• Place veggies on a lined oven tray. Sprinkle over All-American spice blend, season with salt and drizzle with olive oil. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, roughly chop tomato. Finely chop garlic.
• In a small bowl, combine cherry sauce, the balsamic vinegar, brown sugar, garlic and a splash of water.

• When the fries have 10 minutes cook time remaining, season beefrump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 4-5 minutes each side for medium-rare, or until cooked to your liking.
• Transfer to a plate to rest.

• While the steak is resting, return the frying pan to medium-high heat. Cook cherry glaze mixture until slightly reduced, 1-2 minutes. Remove from heat. Set aside.
• In a medium bowl, add mixed salad leaves, tomato and a drizzle of vinegar and olive oil. Season to taste and toss to combine. 

Little cooks: Take the lead by tossing the salad!

• Slice seared steak.
• Divide spiced roast veggies, tomato salad toss and steak between plates.
• Spoon cherry glaze over steak to serve. Enjoy!

Little cooks: Add the finishing touch by spooning over the cherry glaze!