Preheat the oven to 220°C/200°C fan-forced. Cut the carrot and potato into fries and place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly and bake until tender, 30-35 minutes. TIP: If your oven tray is crowded, divide between two trays.

While the veggie fries are baking, roughly chop the tomato. In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add the beef rump and turn to coat. Set aside.

See Top Steak Tips (left) for extra info! When the fries have 10 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. 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. While the steak is resting, combine a drizzle of white wine vinegar and olive oil in a large bowl, then season. Add the mixed salad leaves and tomato. Toss to combine. Top Steak Tips! 1. Use paper towel to pat steak dry before seasoning. 2. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm. 3. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

Slice the spiced rump steak. Divide the steak, veggie fries and garden salad between plates. Serve with the mayonnaise.