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!

• 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 green beans, peeled & chopped pumpkin, 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, stock concentrate, butter and balsamic vinegar, tossing to combine. • Cover with a lid or foil, and simmer until tender and liquid has slightly thickened, 2-3 minutes.