Aussie Beef Rump & Roast Veggie Medley

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until just tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• See 'Top Steak Tips!' (below). Meanwhile, 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 beefrump, Aussie spice blend, a drizzle of olive oil and a pinch of pepper.

TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • 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.

TIP: The steak will keep cooking as it rests.

• While steak is resting, to the roast veggie tray, add the vinegar and baby spinach leaves. • Gently toss to combine.