Seared Rump Steak With Spaghetti Pizzaiola

Boil a kettle, then take your steak out of the fridge, open the packet and let it adjust to room temperature

Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [3 tbsp] [4 tbsp] vegetable oil over a high heat

Pat your rump steak[s] dry with kitchen paper and season generously on both sides with salt and pepper

Chop your cherry tomatoes in half

Peel and finely chop (or grate) your garlic

Cut your black olives in half

Once the pan is very hot, add the seasoned rump steak[s] and halved cherry tomatoes

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

Transfer the cooked rump steak[s] to a clean plate to rest, and keep the tomatoes in the pan

Meanwhile, add your spaghetti to a pot of boiled water with a large pinch of salt and bring to a boil over a high heat

Cook the spaghetti for 8-10 min or until cooked with a slight bite

Once done, drain the cooked spaghetti, reserving a cup of the starchy pasta water

Add a drizzle of olive oil to the spaghetti and give everything a good mix up

While the steak is resting, return the pan to a medium heat and add your tomato paste, chopped garlic and a pinch of salt, sugar and pepper

Cook for 3-4 min or until fragrant

Tip: Add a drizzle of olive oil if your pan is looking a little dry

Add your dried oregano, halved olives, chilli flakes (can't handle the heat? Go easy!), soy sauce and a splash of the reserved pasta water and cook for 1-2 min further or until thickened – this is your pizzaiola sauce

Add the drained spaghetti to the pizzaiola sauce and cook for 1 min further or until warmed through – this is your spaghetti pizzaiola

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

Wash your salad, then pat it dry with kitchen paper