Peppercorn Steak, Onion Ring & Gravy Subs

• While the wedges are baking, slice tomato into rounds. Slice onion into 1cm-thick rounds, then separate into rings. • In a medium bowl, combine the plain flour and a generous pinch of salt and pepper. Add onion and toss to coat. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin.

• Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. • When oil is hot, shake off excess flour from onion and cook in batches, turning occasionally, until golden, 5-7 minutes. Transfer to a paper towel-lined plate.

• Meanwhile, place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a second medium bowl, combine beef, crushed peppercorns, a generous pinch of salt and a drizzle of olive oil. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: Pounding the beef ensures that it's extra tender once cooked.

• Cut wholemeal panini in half lengthways. • Place panini directly on wire rack in the oven and bake until heated through, 5-8 minutes. • In a large heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. • In a third medium bowl, combine mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper.