Reuben-Style Steak Sandwich With Dill Pickles & Smoky Potatoes

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

Slice your potatoes (skins on) into discs, then add to a baking paper-lined tray (or two!) with your ground smoked paprika, a drizzle of vegetable oil and a pinch of salt and mix together

Put the tray[s] in the oven for 20-25 min or until golden and cooked through – these are your smoky potatoes

Grate most of your radishes

Cut the remaining radishes into quarters

Slice half your cucumber into rounds

Cut the remaining cucumber into batons lengthways

Peel and finely dice your shallot[s]

Add the grated radishes to a bowl with your mayo, wholegrain mustard, diced shallot, Henderson's Relish and a grind of black pepper

Give everything a good mix up – this is your creamy slaw

Chop your dill finely, including the stalks

Add the radish quarters and cucumber rounds to a small bowl with the cucumber slices

Add your white wine vinegar, chopped dill, a drizzle of olive oil and a pinch of salt and sugar, then give everything a good mix up – these are your dill, cucumber & radish pickles and quick-pickled cucumber rounds

Heat a large, wide-based pan (preferably non-stick) over a high heat

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

Once very hot, add the 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 steak is cooked, transfer to a clean chopping board to rest for 5 min

Add your ciabatta[s] to a baking tray and put the tray in the oven for 5 min or until hot and crusty

Carefully slice in half before serving

Once rested, slice the cooked steak as thinly as you can on a clean board