Sumac Steak with Fattoush

Combine the tomato, pitted kalamata olives, cucumber, red onion and parsley in a medium bowl. Whisk the red wine vinegar and half of the olive oil in a small bowl or jug and season to taste with salt and pepper. Pour the dressing over the salad and set aside.

Rub the beef rump steaks in the remaining olive oil and all of the sumac until well coated. Heat a medium frying pan over a medium-high heat. Add the steaks and cook for 2-3 minutes on each side for medium rare, or until cooked to your liking. Cooking times may vary depending on the thickness of your steak. Transfer to a plate, cover with foil and rest for 5 minutes.

While the steak is resting, place the Lebanese bread strips on a lined oven tray and cook in the oven for 5 minutes or until crispy.