Seared Steak & Mumbai Coconut Sauce

While the potato is roasting, finely chop the garlic. Grate the carrot (unpeeled). Roughly chop the tomato and coriander.

In a medium bowl, combine a drizzle of white wine vinegar and a drizzle of olive oil. Season with salt and pepper. Add the mixed salad leaves, carrot and tomato. Set aside.

See Top Steak Tips (below) for extra info! When the potato has 10 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. Season the beef rump with salt and pepper. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. Top Steak Tips!

Use paper towel to pat steak dry before seasoning. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

While the steak is resting, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the Mumbai spice blend and garlic, stirring, until fragrant, 1 minute. Stir through the coconut milk and simmer until thickened slightly, 1-2 minutes. Season with salt and pepper. When the potato is done, add the coriander to the oven tray and gently toss.