Rump Steak with Grilled Tomato and Mash
Moderate difficulty | Good source of iron
500g rump steak, trimmed of fat
4 medium potatoes, roughly chopped
3 tablespoons reduced fat milk
1 cup broccoli
2 medium tomatoes, halved
Cook the steak in a non-stick frypan with the oil over a medium–high heat until cooked to your liking.
Meanwhile, boil potatoes until well cooked. Drain water from saucepan. Add milk to saucepan and mash through potatoes using a potato masher or large fork.
Boil, steam or microwave the broccoli.
Sprinkle the tomatoes, cut-side up, with mixed herbs.
Place on a sheet of foil under the grill on a medium–high heat until soft.