Rump steak sandwich

Place a non-stick pan on highest heat on your stove.

Season the steaks with salt and pepper.

Once the pan is smoking hot, place the rump into the pan and fry, with no oil (the juices from the steak will stop it from sticking and adding oil will simply make the pan smoke), for 2 ½ minutes on each side, turning only once.

If you want the steak ‘medium’ then 3 ½ minutes on each side. Set aside on a board to rest for 5 minutes before slicing (this will ensure that the steak stays moist, if you slice it too soon after cooking most of the juices will run from the steak).

Toast 4 slices of ciabatta under the grill, then rub the cloves of garlic gently over the bread to impart a subtle garlic flavour.

Share the majority of the basil mayo between the four slices, retaining a little to drizzle over at the end.

Slice the meat into strips and lay over the mayonnaise.

Season with salt and pepper and spoon over a little more of the basil mayo. Dress with pea shoots or a little rocket and drizzle with olive oil.

Devour.

Recipe reprinted with permission of Undomestikated. To see more recipes, click here.