Beef Rump Steaks and Kumara Chips

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to high (if using).
2. Place kumara on prepared tray, spray with oil and season with salt and pepper. Roast for about 10 minutes. Turn kumara and move to one side of tray. Add broccoli to other side of tray, spray with oil and season. Roast a further 10 minutes, until kumara and broccoli are tender.
3. While kumara roasts, cut cherry tomatoes in half and roughly chop spinach and parsley. Add to a small bowl, along with vinegar and oil. Toss to combine and season to taste.
4. When broccoli has gone in to the oven, heat a small, dry fry-pan on high heat. Pat beef dry, spray with oil and season. Add beef to pan and cook for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ. Cover with foil and set aside to rest before slicing steak in half on the angle, reserving any resting juices.
5. Allow pan to cool slightly and return to medium heat. Add water to onion gravy pottle and mix together. Heat onion gravy in pan for about 30 seconds, until bubbling and warmed through. Remove from pan immediately and set aside. Mix resting juices through onion gravy, if desired.
6. arrange kumara chips, broccoli and salad on a plate. Place beef rump steak on the side and spoon over onion gravy.