Rub the rumptail steak with smoked salt, pepper, olive oil and fresh mint. Set aside to marinate for a few minutes.
With a spiralizer tool, slice the sweet potatoes into curly shaped fries. Alternatively slice long julienne/ matchstick slices.
Heat the sunflower oil in a large heavy bottomed skillet over medium high heat. To check whether the oil is hot enough; drop a small piece of sweet potato into the hot oil, it should bubble immediately. Begin to fry the sweet potato until crispy and golden brown. Drain on a paper towel and keep warm.
Place a griddle pan over high heat. When piping hot, add the rumptail steak. Grill 4 minutes per side for the perfect medium-rare cut. Or alternatively to the desired degree of doneness
Set the steak aside to rest for at least 10 minutes.
Meanwhile assemble a large plate with the hummus spread out, sliced cherry tomatoes, cucumber sticks and sundried tomatoes. Top with thinly sliced rumptail steak and crispy sweet potato fries. Enjoy!