Seared Steak & Caramelised Onion Ciabatta

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Season the beef rump steak on both sides with a pinch of salt and pepper and cook 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. Set aside on a plate to rest for 5 minutes and cover with foil. Slice into 0.5 cm thick slices.

While the steak is resting, return the pan to a medium-high heat and add the butter and a drizzle of olive oil. TIP: The oil prevents the butter from burning. Add the red onion and cook, stirring, for 4-5 minutes, or until soft. Add the vinegar, brown sugar and water (check ingredients list for the amount) and cook for a further 3 minutes, or until sticky. TIP: Stand back! Vinegar emits a strong vapour when heated.

While the onions are caramelising, place the bake-at-home ciabatta directly onto the wire racks in the oven and cook for 4 minutes, or until heated through. TIP: Placing the bread directly onto the wire racks allows the bottom to crisp up.

Slice the ciabatta in half and spread the Beetroot, Pomegranate & Walnut dip along the base using the back of a spoon. Top with a handful of rocket leaves, tomato slices, sliced steak and caramelised onions.

In a medium bowl, combine the olive oil (2 tsp for 2 people / 1 tbs for 4 people), vinegar (1 tsp for 2 people / 2 tsp for 4 people) and a pinch of salt and pepper. Add the remaining rocket leaves and toss to combine.