Onion Gravy Steaks

Place the sweet potato and the broccoli stalk in a large saucepan of cold water. Bring to the boil and cook for 10 minutes. After 5 minutes, place a steaming basket or colander over the saucepan and add the broccoli florets and the carrot. Continue cooking for 3-4 minutes, or until the broccoli is tender and the sweet potato is soft when pierced with a knife. Place the broccoli florets and the carrot in a bowl and cover with foil to keep warm. Drain the sweet potato and broccoli stalk, return to the same saucepan and cover with a lid to keep warm.

While the vegetables are cooking, season the beef rump steak on each side with a pinch of salt and pepper. Heat a drizzle of olive oil in a large frying pan over a high heat. Once the oil is hot, add the steak and cook for 2-3 minutes on each side (depending on thickness). TIP: This will give you a medium steak, but cook for a little less time if you like it rare or a little longer for well done. Set aside on a plate to rest and cover with foil.

Return the pan to a medium-high heat and add another drizzle of olive oil (if needed). Add the brown onion and cook for 4 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant. Add the plain flour and stir to coat the onion. Crumble in the beef stock cube, add the water (check the ingredients list for the amount) and stir to combine. Simmer for 3-4 minutes, stirring occasionally until thickened. Add the beef rump steak and cook for 1 minute, or until warmed through.

While the gravy is cooking, add the milk, butter and a pinch of salt and pepper to the saucepan with the sweet potato and broccoli stalk. Mash using a potato masher or fork until smooth. TIP: Some of the broccoli stalk may not mash but that's ok, just stir it through!