Ranch Rump Steak Sandwich

Next, 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.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 6-8 mins depending on their thickness. 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: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

While the steaks fry, in a large bowl, combine the ranch dressing with the yoghurt.

Season with salt and pepper, drizzle with olive oil and mix well.

Add the red cabbage to the bowl and toss to coat. Set aside for later.

Peel and grate the garlic (or use a garlic press).

If you don’t have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the burger buns.

Halve the burger buns.

If you’re using the toaster, toast the burger buns in your toaster until golden. If you’re using the oven, pop them into the oven to warm through, 2-3 mins.

Once cooked, drain the potatoes in a colander and pop them back in the pan on medium heat.

Add the butter (see pantry for amount) and garlic. Gently toss and heat until the butter is melted and the garlic is fragrant, 1-2 mins.

Season with salt and pepper and mix until everything’s coated.

When everything’s ready, add the rocket to the slaw and toss to coat. Add a drizzle of oil if it looks a little dry.