Dukkah Seared Steak & Veggie Fries

Place the fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread in a single layer and roast until tender, 20-25 minutes. TIP: If the veggies don't fit on one oven tray, divide them between two trays!

While the veggie fries are baking, roughly chop the tomato. In a medium bowl, combine the beef rump, dukkah and a drizzle of olive oil. Set aside.

See steak tips (below) for more info. Heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness). Transfer to a plate to rest. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.

Top Steak Tips!

1. Use paper towel to pat steak dry before seasoning.
2. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
3. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

While the steak is resting, combine a small drizzle of white wine vinegar and olive oil in a large bowl. Season. Add the mixed salad leaves and tomato and toss to combine.