Pub-Style Beef Rump & Sweet Potato Fries

• Meanwhile, thinly slice red onion (see ingredients)
and cucumber.

• In a small bowl, combine the vinegar and a good 
pinch of sugar and salt.  
• Scrunch sliced onion in your hands, then add it 
to pickling liquid. Add enough water to just cover 
onion. Set aside. 

• Season beef rump with salt and pepper. 
• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. 
• When oil is hot, cook beef for 3-4 minutes each 
side for medium-rare, or until cooked to your liking. 
Transfer to a plate to rest. 

• Drain pickled onion.  
• In a large bowl, combine red butter lettuce, 
cucumber, pickled onion and finger lime dressing. 
Season to taste with salt and pepper.