21 Day Aged Rump Steak & Caramelised Onion Ciabatta

a) Pop the garlic parcel onto a baking tray.

b) Bake on the top shelf until the garlic has softened, 10-12 mins.

c) Once the onion has softened, add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

d) Once caramelised, remove the onion from the pan into a small bowl. Keep the pan for the next step.

a) Add a drizzle of oil to the large frying pan and return to high heat. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

b) 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. IMPORTANT: Wash your hands and equipment after handling raw meat. It's safe to eat when browned on the outside.

a) Once the steaks have cooked, transfer to a board, cover with foil and allow to rest for a couple of mins, then cut into bite-sized pieces.

b) While the steaks rest, halve the ciabatta. Pop the ciabatta into the oven to warm through, 2-3 mins.

c) Meanwhile, grate the cheese. 

a) Once the garlic has cooked and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

b) In a small bowl, mix together the garlic and mayo, then season with salt and pepper.

c) Spread the roasted garlic mayo over each lid and base of the ciabatta halves.