Chimichurri Beef Rump & Tomato-Rocket Medley

• Meanwhile, slice snacking tomatoes in half. • In a small bowl, combine chimichurri sauce and mayonnaise.

• See 'Top Steak Tips!' (below). Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened.

TIP: Pounding the beef ensures that it's extra tender once cooked.

• When veggies have 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. Season beef with salt and pepper. • 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.

• While beef is resting, add tomatoes, spinach, rocket & fennel mix and a drizzle of the vinegar and olive oil to the tray with the roast veggies. • Toss to combine and season to taste.