Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.

Halve the salad potatoes widthways (halve any large ones again) and put them onto a baking tray.

Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.

When the oven is hot, roast the potatoes on the top shelf, 20 mins. 

Meanwhile, halve the baby plum tomatoes and pop them into a large bowl.

Drizzle over some olive oil, season with salt and pepper, then mix together. Set aside for now. 

Pop the pesto into another small bowl. Loosen with a little olive oil until you get a nice drizzling consistency.

Once the potatoes have been cooking for 20 mins, remove them from the oven.

Use the bottom of a bowl or pan to lightly crush each potato half.

Sprinkle over the Parmigiano Reggiano, drizzle with more oil, then return to the top shelf until crispy and golden, 10-15 mins.

Heat a drizzle of oil in a large frying pan on high heat.

Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat.

Once cooked, transfer the steaks to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: The steak is safe to eat when browned on the outside.

When ready to serve, add the rocket to the bowl of tomatoes and toss together.

Drain the burrata, then carefully halve it.

Thinly slice the steaks, then transfer them to your plates and drizzle over the pesto. 

Serve the Parmesan potatoes and tomato salad on the side.

Add a burrata half on top of the salad, and drizzle with the balsamic glaze to finish.

Enjoy!