Beef Rump, Tomato Salad & Carrot Smash

• Meanwhile, place beef rump between two sheets of baking paper. Pound with a rolling pin until slightly flattened (this ensures your steak is nice and tender). Season with salt and pepper. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add beef, turning to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest (it will keep cooking it rests!).

• While the steak is resting, boil the kettle. Halve snacking tomatoes. • In a large bowl, combine spinach, rocket & fennel mix, tomatoes, a drizzle of the vinegar and a drizzle of olive oil. Toss to combine. • In a second medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.