Beef Rump with Cheese Wedges, Tomato Sauce and Greens

Steps

1. Preheat oven to 200°C. Bring a small pot of salted water to the boil. Line an oven tray with baking paper. Preheat BBQ hot plate to high (if using). Prepare ingredients. Toss potatoes, smoked paprika garlic spice mix (if using), oil and salt on prepared tray. Bake for 20-25 minutes, until golden and tender. Turn once during cooking. While wedges are cooking, grate Parmesan. When wedges have finished cooking, remove from oven and toss with cheese.
2. Heat oil in a medium pot on medium heat. Cook onion and garlic for 5 minutes, until soft. Stir through Worcestershire sauce, chopped tomatoes, sugar and salt. Reduce heat to low and simmer for a further 6-8 minutes, until thickened slightly.
3. While sauce is cooking, heat a drizzle of oil in a large fry-pan on high heat Alternatively, use BBQ. Pat steaks dry and season. Cook for 2-3 minutes each side for medium-rare (depending on thickness), until cooked to your liking. Set aside, covered, to rest for a few minutes, then slice very thinly against the grain.
4. Bring a medium pot of salted water to the boil on high heat. Add broccoli and courgetti and cook for 2-3 minutes, until bright green and tender. Drain, toss with a drizzle of olive oil and season to taste.
5. To serve, divide cheese wedges between plates and serve greens and slices of beef rump on the side. Dollop over tomato sauce.