Method
Step 1
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Step 2
Roast beetroot: Place on a tin foil lined baking tray, drizzle with the balsamic vinegar and olive oil, season with salt and pepper, sprinkle over the thyme then mix and arrange in a single layer. Roast for 20-25 minutes until cooked.
Step 3
Rump: Place a dry pan on high heat. Rub both sides of each steak with olive oil and when the pan is hot, add the steaks. Sear for 1-1½ minutes a side, only turning them once, for a medium-rare steak. In the last minute of cooking, melt a knob of butter in the pan and spoon over the steak. If you would like to rest the steak, cover in tin foil and rest for up to 5 minutes.
Step 4
Serve the steak with the roast beetroots, topped with the torn mint and crumbled feta.