Rosemary Marinated Beef Rump with Wedges, Broccoli-Pea Smash and Aoli

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potato with oil in prepared tray, season with salt and beef spice mix and bake for 25–30 minutes until golden and crispy. Turn once during cooking.
3. Pat beef dry with paper towels, place on a plate and drizzle with a little oil. Season with salt and pepper, rub in rosemary and beef spice mix and allow to marinate for 10 minutes.
4. When potatoes have 12 minutes cook time remaining, cook broccolipea smash. In a large pot (with a lid), bring water and salt to the boil. Add broccoli and garlic and cook on low heat, covered, for 6 minutes until tender. Make sure broccoli has enough water to stop it catching bottom of pot, add extra water if required. Add peas, stir once, remove from heat, and allow to steam, covered, for 5 minutes. Add remaining broccoli-pea smash ingredients, season to taste with salt and pepper and mash well. Cover and keep warm.
5. Heat oil in a large fry-pan (preferably heavy-based) on medium to high heat. Cook beef for 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside on a plate, covered with foil to rest for 5 minutes, before slicing thinly against the grain.
6. Place some wedges, beef and broccoli-pea smash onto plates. Dollop aioli on the side.