Greek Inspired 21 Day Aged Rump Steak Salad

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, add the steaks, dried oregano, garlic and a drizzle of oil. Season salt and pepper. Set aside. IMPORTANT: Wash your hands and equipment after handling raw meat.

Halve, peel and thinly slice the red onion (see ingredients for amount).

In a medium bowl, combine half the red wine vinegar with a pinch of sugar and salt.

Add the sliced onion, toss to coat, then set aside to pickle.

Halve the tomatoes.

In a large bowl, combine the olive oil for the dressing (see pantry for amount) with half the honey and the remaining red wine vinegar. Season with salt and pepper. Add the tomatoes, toss to coat, then set aside. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Heat a drizzle of oil in a large frying pan on high heat. 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 cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: The steak is safe to eat when browned on the outside.