Seared Steak & Roast Veggie Toss

While the veggies are roasting, lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. In a small bowl, combine the crushed peppercorns and garlic aioli.

Heat a drizzle of olive oil in a large frying pan over a high heat. Slice the beefrump in half to get 1 steak per person. Season both sides with salt and pepper.

See Top Steak Tips (below) for extra info! When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. 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.

While the steak is resting, combine the roasted veggies, baby spinach leaves and a drizzle of red wine vinegar in a large bowl. Toss to combine and season to taste.