Chicago-Style Steak Sandwich & Fries

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and take your steak out of the fridge, open the packet and let it adjust to room temperature

Peel and finely slice half your red onion[s], chop the remaining onion into wedges and slice your red chilli[es] finely

Combine your white wine vinegar with 1 tsp [1 1/2 tsp] [2 tsp] sugar in a small bowl with the sliced onion and sliced chilli – these are your pickles

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop

Cut your potatoes (skins on) into fries

Add the fries to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

While the fries are cooking, heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil

Once hot, add the chopped pepper and wedged onion and cook for 6-7 min or until slightly charred and tender, then transfer to a bowl and reserve the pan

Meanwhile, peel and finely chop (or grate) your garlic

Wash your salad, then pat dry with kitchen paper

Boil half a kettle and return the reserved pan to a high heat

Pat your rump steak[s] dry with kitchen paper, then drizzle them with vegetable oil and season with a little pinch of salt

Once very hot, add the rump steak[s] to the pan

For rare, cook for 2 min max on each side; for medium-rare, cook for 2-3 min on each side; for medium, cook for 3-4 min on each side

Once the steaks are cooked, transfer to a clean chopping board to rest and reserve the pan

Return the reserved pan to a low heat with a knob of butter

Once melted, add the chopped garlic with your dried oregano, ground smoked paprika and chilli flakes (can't handle the heat? Go easy!)

Cook for 1 min or until fragrant

Combine your beef stock mix, gravy base and 150ml [200ml] [250ml] boiled water – this is your beef jus

Once fragrant, add the beef jus to the pan and cook for 2-3 min or until thickened, then set aside – this is your gravy

Add your baguette[s] to a baking tray and put the tray in the oven for 2-3 min or until warmed through and crusty

Finely slice the rested steak and transfer to the pan with the charred onion and pepper

Give everything a good mix up until well coated in the gravy and warmed through – this is your steak filling