Cut the potatoes into small even cubes, about 2 cm wide.

Combine the cubed potatoes with paprika, dried oregano, garlic granules, salt, and black pepper.

Air fry the seasoned potatoes at 190°C / 375°F for 15 minutes.

Shake the air fryer basket every 5 minutes until the potatoes are crisp and browned.

Season the room-temperature rump steak with salt, black pepper, and Cajun seasoning.

Spray the frying pan lightly with cooking oil spray and heat it over high heat.

Fry the seasoned steak for 2 minutes per side for medium-rare, or cook longer to your preferred doneness.

Transfer the steak to a plate and rest it for 3 minutes.

Add the finely diced onion to the same pan and cook for 2 to 3 minutes until softened.

Stir 1 to 2 teaspoons of black pepper into the softened onion.

Pour 100 ml / 3.4 fl oz beef stock into the pan and stir to loosen the flavorful browned bits.

Stir the light cream cheese into the stock until the sauce is smooth and thickened.

Add up to the remaining 50 ml / 1.7 fl oz beef stock if a thinner sauce is desired.

Slice the rested steak into tender bite-size pieces.

Divide the crispy potatoes and tenderstem broccoli between two plates.

Top each portion with sliced steak and drizzle with the peppercorn sauce.