Beef Rump & Caramelised Mushroom Ciabatta

• Meanwhile, thinly slice red onion. • Thinly slice tomato. • See 'Top Steak Tips!' (below). Place beefrump between two sheets of backing paper. Pound with a meat mallet or rolling pink until slightly flattened. Set aside.

TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

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

• When fries have 10 minutes remaining, combine Italian herbs and a good pinch of salt and pepper in a medium bowl. Add beef rump, then turn to coat. • Wipe out frying pan and return to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• Place bake-at-home ciabatta directly on a wire oven rack and bake until heated through, 5 minutes.