Steak, Caramelised Onion & Mushroom Subs

While the fries are baking, thinly slice the onion and mushrooms. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and mushroom, stirring, until softened, 6-8 minutes. Reduce the heat to medium, then add the balsamic vinegar, water and the brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.

While the onion and mushrooms are cooking, crush the black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. In a small bowl, combine the mayonnaise and crushed peppercorns. Set aside. Place the beef rump between two sheets of baking paper. Pound the beef with a meat mallet or rolling pin until slightly flattened. In a medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the beef, season and turn to coat.

TIP: Pounding the beef ensures that it's extra tender once cooked.

Wipe out the frying pan, then return to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

When the fries have 5 minutes cook time remaining, bake the ciabatta directly on the wire oven rack until heated through, 5 minutes. Meanwhile, combine the rocket leaves and a drizzle of white wine vinegar and olive oil in a second medium bowl. Season to taste.