Beef Rump Steak & Twice-Cooked Potatoes

• Drain the potatoes well then transfer to a lined oven tray. • Season generously with salt and pepper, drizzle with olive oil and toss to coat. Bake until tender, 20-25 minutes.

TIP: Tossing and roughing the edges helps the potatoes get crisp edges while roasting!

• See 'Top Steak Tips' (below left). Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• While the beef is cooking, add Brussels sprouts, carrot and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-4 minutes. • Drain veggies, then return to the bowl, season and cover to keep warm.

• While the beef is resting, wipe out frying pan then return to high heat with a drizzle of • olive oil. • Cook leek, until slightly charred, 1-2 minutes each side. Add garlic and cook until fragrant, 1 minute. • Reduce heat to medium, then add the water, salt, butter and balsamic vinegar, stirring to combine. • Cover with a lid (or foil), then simmer until liquid has slightly thickened, 2-3 minutes.