Steak with Caramelised Onion Relish

Heat a small frying pan over a medium-high heat. Melt the butter with a splash of olive oil (so the butter doesn’t burn). Add the red onion and cook, stirring, for 6-7 minutes, or until softened. Add the balsamic vinegar and cook for a further 3 minutes, or until sticky. Remove from the heat and set aside, covered.

Season the premium beef rump steaks with salt and pepper. Heat the remaining olive oil in a medium frying pan over a high heat. Cook the steaks for 1-2 minutes on each side for medium rare, or until cooked to your liking. Cooking times will vary depending on the thickness of your steak. Remove from the pan and set aside on a plate. Cover with foil to rest for 5 minutes. Tip: Don’t be tempted to skip resting the steak. This is an integral part of the cooking process and will ensure your steak is tender.

Meanwhile, in a medium bowl combine the pear, rocket leaves and walnuts. Drizzle with a little olive oil and balsamic vinegar and season with salt and pepper. Toss to combine and set aside.