• Preheat oven to 240°C/220°C fan-forced. Cut beetroot and parsnip into fries. • Place veggies and half the garlic & herb seasoning on a lined tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• While veggie fries are baking, thinly slice radish and onion (see ingredients). • Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. • In a large bowl, combine the remaining garlic & herb seasoning and a drizzle of olive oil. Add beef rump and turn to coat. Set aside.

• Thinly slice radish and onion (see ingredients). • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Add onion chutney and a splash of water, stirring to combine. Transfer to a bowl.

• When the veggies have 10 minutes cook time remaining, wipe out the frying pan, then return to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking (cook in batches if your pan is getting crowded). • Transfer to a plate to rest.

• In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. • Season and add mixed salad leaves and radish. Toss to coat.

• Slice herby seared steak. • Divide steak, veggie fries and radish salad between plates. • Top steak with caramelised onion sauce to serve. Enjoy!