Herby Seared Steak & Veggie Fries

• While veggie fries are baking, place beef rump between two sheets of baking paper.
• Pound with a meat mallet or rolling pin until slightly flattened.
• In a medium bowl, combine the remaining garlic & herb seasoning and a drizzle of olive oil. Add beef rump and turn to coat. Set aside.

• Thinly slice radish and onion (see ingredients).
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes.
• Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes.
• Add onion chutney and a splash of water, stirring to combine. Transfer to a bowl.

• When the veggies have 10 minutes cook time remaining, wipe out frying pan, then return to high heat with a drizzle of olive oil.
• When oil is hot, cook beef, for 2 minutes each side for medium-rare, or until cooked to your liking.
• Transfer to a plate to rest.

• In a second medium bowl, combine a drizzle of white wine vinegar and olive oil.
• Season to taste, then add mixed salad leaves and radish. Toss to coat.