Beef Rump Steaks with Potato and Kumara Smash and Salad

Steps

1. a large pot of salted water (with a lid) to the boil.
2. Pat beef dry with paper towels and cut any larger steaks into 2–3 pieces. Mix all remaining marinade ingredients together in a shallow dish. Add beef and toss to coat. Set aside to marinate while you prepare the rest of the meal.
3. Cook potatoes and kumara in pot of boiling water, covered, for 10ƒ„ minutes. Add peas and cook for a further 2 minutes. Drain and return to pot with butter and milk and crush using a fork. Stir through feta (if using) and season to taste with salt and pepper.
4. While veggies are cooking, heat a drizzle of oil in a large fry-pan on high heat. Cook beef for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for ‡5 minutes. Slice thinly against the grain.
5. Dice tomatoes 2cm; cut cucumber into quarters lengthways then dice 2cm; place tomatoes and cucumber in a bowl with olive oil and vinegar. Toss to combine and season with salt and pepper.
6. Divide potato and kumara smash and beef between plates. Serve salad on the side.