• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide fries between two trays.

• Meanwhile, thinly slice red onion. • Thinly slice tomato.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and sliced mushrooms, stirring regularly, until softened, 5-6 minutes. • Reduce the heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water, and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• See 'Top Steak Tips!' (below). When the fries have 10 minutes remaining, combine Italian herbs and a good pinch of salt and pepper in a medium bowl. Add beef rump, then turn to coat. • Wipe out the frying pan and return to high heat with a drizzle of olive oil. When the oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness) or until cooked to your liking. • Transfer to a plate to rest.

• Place bake-at-home ciabatta directly on a wire oven rack and bake until heated through, 5 minutes.

• Slice the seared steak. • Slice each ciabatta in half, then spread with mayonnaise. • Top with the sliced steak, caramelised onion, tomato slices and spinach, rocket & fennel mix. Serve with fries. Enjoy!