Beef Picanha Rump with Veggie Bake and Warm Tomato Chutney

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Cut veggie bake in half widthways with a butter knife to ensure even cooking. Be careful not to cut through foil dish. Place foil dish on prepared tray and bake for 25 minutes, until heated through and golden.
3. While veggie bake cooks, dice red onion and tomatoes 1cm. Heat a drizzle of oil in a small pot on medium heat. Cook red onion and first measure of oregano spice mix for about 2 minutes, stirring.
4. Add tomatoes, first measure of vinegar and brown sugar to pot with onion and cook for about 10 minutes, stirring occasionally, until thickened. Stir through balsamic vinegar and season to taste with salt and pepper. Set aside.
5. While chutney cooks, heat a drizzle of oil in a large fry-pan on medium-high heat. Pat beef dry with paper towels, rub with second measure of oregano spice mix and season with salt and pepper.
6. 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 before slicing thinly against the grain.
7. divide veggie bake and slices of beef piranha rump between plates. Top with a dollop of warm tomato chutney.