[Easy] Beef Steak & Roast Veggies

• Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine Nan's special seasoning, a pinch of salt and a drizzle of olive oil. Add beef and turn to coat. • When veggies have 10 minutes remaining, heat a large frying pan over high heat with butter and 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. • Remove pan from heat, add romesco sauce and a splash of water, turning to coat. Transfer beef and any remaining sauce to a bowl. Rest for 5 minutes. TIP: Pounding the beef ensures that it's extra tender once cooked. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• While beef is resting, roughly chop tomato. • In a medium bowl, combine tomato, mixed salad leaves, a pinch of salt, a drizzle of olive oil and balsamic vinegar.