Steak, Caramelised Onion & Mushroom Subs

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

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

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

• Wipe out the frying pan, then return to high heat with a drizzle of olive oil. • When oil is hot, cook 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 ciabatta directly on the wire oven rack until heated through, 5 minutes. • Meanwhile, combine salad leaves and a drizzle of white wine vinegar and olive oil in a second medium bowl. Season to taste.