Rump Steak Tagliata and Parmigiano Smashed Potatoes

Meanwhile, add half the balsamic glaze and half the Parmigiano Reggiano into a large bowl with the olive oil and water for the dressing (see pantry for both amounts).

Mix together and season with salt and pepper, then set the dressing aside.

Peel and grate the garlic (or use a garlic press). Halve the tomatoes and pop them onto a piece of foil. Season with salt and pepper.

Add the garlic, the remaining balsamic glaze and the butter (see pantry for amount) to the foil. Fold the foil, sealing on all sides to create a parcel. Pop onto a small baking tray.

Season the steaks with salt and pepper on both sides. Set aside.

Pop the tomatoes to roast on the bottom shelf until softened, 15-20 mins.

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.

Sprinkle over the remaining Parmigiano Reggiano and drizzle the potatoes with more oil. Return to the top shelf until crispy and golden, 10-15 mins. 

When the potatoes have 10 mins left, 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 1 min 15 secs on each side. 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 steaks. They're safe to eat when browned on the outside.