Nan's Rump Steak & Roast Veggie Toss

While the veggies are roasting, combine Nan's special seasoning and a drizzle of olive oil in a medium bowl. Add the beef rump and turn to coat. Set aside.

In a small bowl, combine the caramelised onion chutney with a splash of water. Mix well and set aside. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.

When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. When the pan is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Remove the pan from the heat, then add the onion chutney mixture and turn the beef to coat.

When the veggies are done, add the baby spinach leaves to the tray and toss to combine. Season to taste.