Family Beef Tagliata

Toss the sweet potato wedges in half of the olive oil and season with salt and pepper. Place the wedges on a baking paper lined oven tray and cook in the oven for 45 minutes or until golden and tender. Toss the cherry tomatoes in half of the remaining olive oil and add them to a second lined oven tray with the garlic cloves. Add to the oven in the last 25 minutes of the potato cooking time.

Meanwhile, lightly oil the premium beef rump steaks and season with salt and pepper. Heat a large frying pan over a medium-high heat. Add the steaks and cook for 2 minutes on each side, for medium rare, or until cooked to your liking. Cooking times will vary depending on the thickness of your steak. Transfer the steak to a plate and cover with foil. Rest for 5 minutes, then cut into 1 cm thick slices.

To make the dressing, squeeze the flesh of one of the roasted garlic cloves into a small bowl. Add the balsamic vinegar and the remaining olive oil. Whisk with a fork until well combined. Season with salt and pepper. Toss the mixed salad leaves in the dressing and then divide between plates.