Rump Steak With Cowboy Butter Sauce & Sweet Potato Mash

Before you start cooking, take your steak out of the fridge, open the packet and let it adjust to room temperature and boil a kettle

Peel and chop your potato[es] into bite-sized pieces

Add the chopped potato to a pot of boiled water over a high heat and bring to the boil

Cook for 10-12 min or until fork-tender

Peel and finely chop (or grate) your garlic

Chop your chives finely

Wash your spinach and pat it dry with kitchen paper

Add a small knob of butter with a drizzle of olive oil to a small heatproof bowl and put the bowl in the microwave and cook for 20-30 secs or until the butter is melted

Once melted, add your ground smoked paprika, chilli flakes (can't handle the heat? Go easy!) and Dijon mustard with the chopped garlic and half the chopped chives (you'll use the rest later!)

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half and add a generous squeeze of lemon and your mayo and mix – this is your cowboy butter sauce

Pat your steak[s] dry with kitchen paper, then drizzle them with vegetable oil and season with a pinch of salt on both sides

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once very hot, add the steak[s] to the pan

For rare, cook for 2-3 min max on each side; for medium-rare, cook for 3-4 min on each side; for medium, cook for 4-5 min on each side

Once the steak is cooked, transfer to a plate to rest and reserve the pan

Once the potatoes are tender, drain and return to the pot to steam dry

Add a splash of milk and a generous pinch of salt and pepper to the potatoes and mash them until smooth – this is your potato mash

Cover with a lid to keep warm until serving

Return the reserved pan to a medium-high heat

Once hot, add the spinach with a pinch of salt and cook for 1-2 min or until wilted