Tuscan Beef & Roast Vegetables

While the veggies are roasting, cut the beef rump into smaller steaks. In a medium bowl, combine the beef rump and Italian herbs. Drizzle with olive oil and season with salt and pepper. Toss to coat.

In a medium frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add ½ the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. 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. Transfer to a plate to rest. Repeat with the remaining beef rump.

While the steak is resting, tear the bake-at-home ciabatta into 1cm chunks. Return the pan to a medium-high heat with a generous drizzle of olive oil. Add the ciabatta to the frying pan and cook, stirring regularly, for 6-8 minutes, or until golden and slightly crispy.

In a large bowl, combine the roasted *veggies** and baby spinach leaves. Drizzle with a little olive oil and toss to combine. Season to taste with salt and pepper. Add the croutons to the bowl just before serving.