• See 'Top Steak Tips!' (below left). Preheat BBQ to high heat. • Slice tomato into wedges. • Thinly slice brown onion (see ingredients). • In a medium bowl, combine tomato, a drizzle of olive oil and a pinch of salt and pepper. • In a second medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper. • In a third medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add beefrump, turning to coat.

• When BBQ is hot, grill onion on BBQ grill plate, tossing occasionally, until tender and slightly charred, 6-8 minutes. Transfer to a plate. No BBQ? In a large frying pan, cook onion over medium-high heat, stirring regularly until softened, 4-5 minutes.

• While onions are cooking, grill beef rump on a second BBQ grill plate, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes. No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef rump for 3-4 minutes for medium-rare or until cooked to your liking. TIP: Cook in batches if necessary.

• While beef is cooking, add tomato to BBQ grill plate and cook, turning, until slightly charred and blistered, 2-3 minutes. Transfer to a medium bowl. No BBQ? In a large frying pan, cook tomato over medium-high heat, turning, until slightly charred and blistered, 2-3 minutes.

• While beef is resting, grill pita bread on BBQ grill plate, until golden and warmed through, 2-4 minutes each side. No BBQ? Heat pita breads in a sandwich press for 30 seconds, until warmed through.

• To bowl with tomato, add spinach & rocket mix and a drizzle of vinegar and olive oil. Season to taste. • Thinly slice beef. • Halve pita bread and spread with the softened butter. Fill with charred tomato salad, grilled beef steak and onions. • Drizzle with horseradish sauce to serve. Enjoy!