Rump Steak Sandwich With Horseradish Mayo & Sweet Potato Chips

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 your brown onion[s], then heat a medium sized pot over a medium heat with a drizzle of vegetable oil

Once hot, add the sliced onion with a pinch of salt and cook for 20 min, stirring frequently or until softened and golden

Cut your potato[es] (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

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 chips are cooking, peel and finely chop (or grate) your garlic

Wash your salad, then pat dry with kitchen paper

Meanwhile, combine your horseradish and mayo in a bowl with a pinch of salt and pepper – this is your horseradish mayo

Once the onions are golden, add the chopped garlic to the pot and cook for 1 min or until fragrant

Once fragrant, add 1 tsp [1 1/2 tsp] [2 tsp] sugar and half your balsamic vinegar (you'll use the rest later) and cook for a further 3-4 min or until caramelised – these are your balsamic onions

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

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

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

For rare, cook for 2-3 min max on each side; for medium-rare, cook for 3-4 min on each side; for medium, cook for 4-5 min on each side

Once the steak[s] is cooked, transfer to a plate to rest

Slice the rested steak[s] finely on a clean board

While the steak is cooking, slice your ciabatta[s] in half and place in the toaster for 1-2 min or until toasted and charred