Seared Spiced Steak & Veggie Fries

While the fries are baking, grate carrot. Finely chop garlic. Set aside. Place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. In a medium bowl, combine ras el hanout and a drizzle of olive oil. Add beef, turning to coat.

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

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a small bowl. Add Greek-style yoghurt to garlic oil mixture and combine. Season, then stir to combine.

When the fries have 10 minutes remaining, return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. In the last minute, add the butter, the honey and mixed sesame seeds, turning to coat. Transfer to a plate to rest.

While the steak is resting, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add mixed salad leaves and carrot. Toss to combine.