Grind Sichuan pepper with chilli, salt and sugar and heavily season rump steaks.
Mix the honey, soy, Worchester sauce and hoisin with a pastry brush and set aside for later.
Peel the potatoes, wash them and cut into large chips. Place in a pan of salted water and bring to the boil slowly.
Finely cut the white cabbage, onion, carrot and apple and spread out on a tray. Lightly season with sea salt and pepper.
When potatoes start to blister in the water, remove them carefully with a slotted spoon and place on kitchen towel to dry and cool.
Mix the crème fraîche, mustard and mayonnaise together, pat off excess moisture from the sliced vegetables and add mixture to bind.
Add the chopped parsley. In a hot pan, grill the rump and brush with the soy glaze.
Turn and repeat the process 2 or 3 times until the steaks are blackened and sticky.
Allow to rest. In a deep pot, preheat oil to 180ºC and cook the chips until golden and crisp.
Brush the rumps 1 last time and reheat in the pan.More recipes from this dynamic duo include: Ostrich Wellington, Prime rib-eye steak, Pulled pork burgers and Lemon pork fillet schnitzels.
The Picanha rump steaks are exclusive to the Checkers Steakhouse