Greek Seared Steak Bowl

While the potato is roasting, roughly chop the tomato and cucumber. Thinly slice the red onion (see ingredients).

In a small bowl, combine the red onion, white wine vinegar and a good pinch of salt and sugar. Add just enough water to cover the onion and stir to dissolve. Set aside.

In a medium bowl, combine the tomato, cucumber and a drizzle of olive oil. Season and set aside.

In a medium bowl, combine the beefrump, garlic & herb seasoning and a drizzle of olive oil. Season. Heat a large frying pan over a mediumhigh heat with a drizzle of olive oil. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Remove from the heat. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.