21 Day Aged Mexican Style Rump Steak

Meanwhile, halve the tomatoes. Peel and grate the garlic (or use a garlic press).

Pop them both onto a piece of foil with a drizzle of oil and a pinch of sugar (if you have any), then season with salt and pepper. Toss well to coat.

Fold the foil, sealing on all sides to create a parcel. Pop onto a medium baking tray.

When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.

While everything roasts, drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Meanwhile, zest and cut the lime into wedges. Roughly chop the coriander (stalks and all).

Once charred, transfer your corn to a medium bowl and wipe out the pan.

Return the (now empty) frying pan with a drizzle of oil in to a high heat.

Season the steaks with salt and pepper and sprinkle over the remaining Mexican style spice mix. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.

Once the steak is cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

Meanwhile, stir the coleslaw and mayonnaise through the sweetcorn. Crumble in the Greek style salad cheese, half the coriander, a squeeze of lime juice and a pinch of lime zest. Taste and season with salt and pepper if needed.

Once the tomatoes have finished roasting, remove them from the oven and open the parcel. Stir in a squeeze of lime juice and the remaining coriander.