Steak, Onion & Mushroom Ciabatta

• Meanwhile, thinly slice brown onion (see ingredients). In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Add onion and sliced mushrooms and cook, stirring regularly until softened, 6-8 minutes. Reduce heat to medium. • Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.

• While the onion and mushroom are cooking, crush black peppercorns in a mortar and pestle, or in their sachet using a rolling pin. • In a small bowl, combine mayonnaise and peppercorns. Set aside. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef, garlic and herb seasoning and a drizzle of olive oil. Season.

TIP: Pounding the beef ensures that it's extra tender once cooked.

• Wipe out and return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest.

• When the fries have 5 minutes remaining, place the ciabatta directly on the wire racks in the oven and cook until heated through, 5 minutes. • Meanwhile, in a medium bowl, combine salad leaves, a drizzle of olive oil and a drizzle of vinegar. Season.