Beef Rump Steak with Cheesy Crushed Potatoes and Sauce Choron

Steps

1. Cook potatoes Preheat oven to 230°C. Preheat BBQ gril to medium-high (if using). Keep any small baby potatoes whole and cut any larger ones in half. Add to a large pot and cover with hot tap water. Cook for 25-30 minutes with the lid on, until tender. Drain well and place on a lined oven tray.
2. Bake potatoes Press potatoes down, using the back of a fork until 1½-2cm thick. Combine melted butter and first measure of beef and potato spice mix and brush over potatoes. Season, sprinkle with cheese and bake on middle oven rack for 8-10 minutes, until tender and cheese is golden.
3. Prep beef and veggies Pat beef dry. Place in a medium bowl, season and rub with second measure of beef and potato spice mix and a drizzle of oil. Cut courgette in half lengthways and thinly slice; thinly slice capsicum; cut cherry tomatoes in half.
4. Cook beef Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook beef for 2-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered to rest and keep warm. Just before serving, slice thinly and toss back through any resting juices. Wipe pan clean. Alternatively, cook beef on a preheated BBQ grill as per recipe instructions.
5. Cook veggies Heat a drizzle of oil in same fry-pan. Add courgette and capsicum and cook for 2-3 minutes until starting to soften. Add peas and cook for a further 1-2 minutes until veggies are tender. Turn off heat and toss through cherry tomatoes and balsamic vinegar. Season to taste.
6. Serve potatoes, veggies and beef with a dollop of sauce choron or tomato sauce for little foodies.