Italian Steak & Creamy Pesto Wraps

While the fries are baking, thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 5-6 minutes. Transfer to a small bowl.

While the onion is caramelising, finely chop the garlic (or use a garlic press). Thinly slice the tomato into half-moons. Shred the cos lettuce. In a large bowl, add the beef rump, garlic and Italian herbs. Drizzle with olive oil and season generously with salt and pepper. Toss to combine.

When the fries have 10 minutes cook time remaining, wipe out the frying pan and return to a high heat. When the pan is hot, add the beef rump and cook until cooked to your liking, 2-3 minutes each side (depending on thickness). Transfer to a plate to rest. Thinly slice before serving.

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.

While the steak is resting, heat the classic wraps in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.