NZ Balsamic & Rosemary Beef Steak

• While potato is cooking, finely chop garlic. • Thinly slice carrot into sticks. Roughly chop silverbeet. Pick and finely chop rosemary leaves (see ingredients).

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook until just tender, 3-4 minutes. • Add the silverbeet and cook until tender, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. • Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.

• 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. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest. TIP: Pounding the beef ensures that it's extra tender once cooked.

• While the steak is resting, return the frying pan to medium heat. Add the balsamic vinegar, water, rosemary, brown sugar and the butter (for the sauce). Season with salt and pepper. • Bring to boil, then reduce the heat to low and cook, stirring, until slightly thickened, 2-3 minutes. Stir through the steak resting juices, then remove from the heat.