• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and white turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, roughly chop tomato.

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Repeat with second beef rump. • On a plate, combine beef, chimichurri seasoning, a pinch of salt and a generous drizzle of olive oil. TIP: Pounding the beef ensures that it's extra tender once cooked.

• When the veggies have 10 minutes cook time remaining, heat a large frying pan over high heat a drizzle of olive oil. • When oil is hot, cook beef in batches, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking (cook in batches for best results). • Transfer to a plate to rest. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• While the beef is resting, combine tomato, mixed salad leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. • Season to taste.

• Slice chimichurri beef rump. • Divide roast veggies, tomato salad and beef rump between plates. • Serve with mayonnaise. Enjoy!