Italian Steak & Creamy Pesto Wraps

While the fries 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 beef rump, garlic and Italian herbs. Drizzle with olive oil and season generously with salt and pepper.

When the fries have 10 minutes cook time remaining, heat a large frying pan over a high heat. When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. 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. Transfer to a plate to rest.

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.