Greek-Style Fetta & Oregano Steak

While the potatoes are roasting, trim the green beans. Finely chop the garlic (or use a garlic press). Thinly slice the red onion. Pick and finely chop the oregano leaves. In a small bowl, combine the fetta and oregano and set aside.

In a medium frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. TIP: The oil stops the butter from burning. Add the green beans and cook for 3-4 minutes, or until tender. Add the garlic and cook for 1 minute, or until fragrant. Transfer to a plate and cover with foil to keep warm.

Return the pan to a high heat with a drizzle of olive oil. Slice each beef rump in half to get 1 steak per person. Season the beef rump steak with a pinch of salt and pepper on both sides. When the oil is hot, cook the beef for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak so cook a little less for rare or a little longer for well done. Transfer the steak to a plate, and set aside to rest. TIP: Resting time is crucial for a juicy steak!

While the steak is resting, return the pan to a medium-high heat and melt the remaining butter with a drizzle of olive oil. Add the red onion and cook, stirring, for 3-4 minutes, or until softened. Add the balsamic vinegar and cook for a further 3 minutes, or until sticky. TIP: Stand back! Vinegar releases a strong vapour when heated.