Herby Seared Steak & Veggie Fries

• While veggie fries are baking, thinly slice cucumber into rounds. Shred cos lettuce (see ingredients). • Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine the remaining garlic & herb seasoning and a drizzle of olive oil. Add beef rump and turn to coat. Set aside.

• Thinly slice onion (see ingredients). • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Add onion chutney and a splash of water, stirring to combine.

• When the veggies have 10 minutes cook time remaining, wipe out the frying pan, then return 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.

• In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. • Season and add cos lettuce and cucumber. Toss to coat.