• Bring a medium saucepan of salted water to the boil. Slightly crush garlic cloves using the flat side of a knife, then remove skin. Peel potato and carrot, then cut both into small chunks. • Cook potato, carrot and garlic in the boiling water until easily pierced with a fork, 10-15 minutes. Drain. • Return veggies and garlic to the pan with a drizzle of olive oil, then season with salt. • Mash until smooth, then cover to keep warm.

• 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. Season 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 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate. TIP: Pounding the beef ensures that it's extra tender once cooked.

• Return the frying pan to medium heat, then add onion chutney, the balsamic vinegar and the water, stirring until combined. Season to taste. Remove from heat. TIP: Add a splash more water if the sauce looks too thick.

• In a large bowl, combine mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste. • Slice seared steak. • Divide garlic mixed mash, garden salad and steak between plates. • Spoon onion chutney sauce over steak to serve. Enjoy!