• See ‘Top Steak Tips!’ (below left).
• Preheat oven to 240°C/220°C fan-forced.
• Cut beetroot and parsnip into fries.
• Place veggie fries 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.

TIP: If your oven tray is crowded, divide the veggie fries between two trays.

• While veggie fries are baking, place beef rump between two sheets of baking paper.
• Pound with a meat mallet or rolling pin until slightly flattened.
• In a medium 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 frying pan, then return to high heat with a drizzle of olive oil.
• When oil is hot, cook beef, for 2 minutes each side for medium-rare, or until cooked to your liking.
• Transfer to a plate to rest.

• In a second medium bowl, combine a drizzle of white wine vinegar and olive oil.
• Season to taste, then 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 onion chutney sauce to serve. Enjoy!