Italian Steak & Creamy Pesto Wraps

While the chips are baking, thinly slice the red onion. In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring regularly, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 5-6 minutes. Transfer to a small bowl.

While the onion is caramelising, finely chop the garlic (or use a garlic press). Thinly slice the tomato into half-moons. Shred the cos lettuce. In a large bowl, combine the garlic, Italian herbs and a drizzle of olive oil. Add the beef rump and season generously with salt and pepper. Toss to coat.

When the chips have 10 minutes cook time remaining, wash the frying pan and return the pan to a high heat with a drizzle of olive oil. When the oil is hot, add the beef and cook for 2-3 minutes on each side (depending on thickness) or until cooked to your liking. Transfer to a plate to rest.

TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done.

While the steak is resting, heat the classic wraps in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.