Garlic Butter Steak

While the veggies are roasting, finely chop garlic. Thinly slice radish.

Place the butter, garlic and a pinch of chilli flakes (if using) in a small bowl and mash together with a fork. Season. Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. TIP: Pounding the beef ensures that it's extra tender once cooked.

When the veggies have 10 minutes cook time remaining, heat a large frying pan over 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. Remove pan from the heat, then add garlic butter and turn the beef to coat. Transfer to a plate to rest.

Combine radish, mixed salad leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. Season to taste.