A great meal for a Saturday night in! Rump steaks are cooked to perfection in a hot pan then the vegetables are cooked in the fat of the steaks resulting in a big punch of flavour. Great served with some mashed potatoes and peppercorn sauce.
In a large frying pan warm a little oil and add the steaks. Brown on both sides over high heat. Decrease the temperature to medium and fry steaks on each side for 5 to 7 minutes, or until cooked to taste. Transfer the rump steaks to a warmed plate and keep warm.
Add a little more oil to the pan, if needed, and cook and stir the onion over medium heat, until soft and light brown. Add carrots and courgettes and fry, stirring occasionally, until soft.
Add the spinach and cook until wilted. Season with salt and pepper to taste and serve with the steak.