Greek Steak & Oregano Roasted Potatoes

While the potato is roasting, roughly chop the tomato and cucumber. Finely chop the garlic. Thinly slice the red onion (see ingredient). In a small bowl, combine the white wine vinegar and a good pinch of salt and sugar. Add the onion with just enough water to cover the onion. Stir to coat and set aside until serving.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the Greek-style yoghurt and whisk to combine. Season to taste and set aside.

In a medium bowl, combine the tomato, cucumber and a drizzle of olive oil. Season with salt and pepper. Set aside.

See Top Steak Tips (below) for extra info! In a second medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the beef rump, then season with salt and pepper and turn to coat. Return the frying pan to a medium- high heat with a drizzle of olive oil. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. Top Steak Tips!

Use paper towel to pat steak dry before seasoning. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.