Roughly chop potatoes and place in a saucepan (see notes). Cover with water, bring to the boil and simmer for 10-15 minutes, or until tender. Drain and return to pan, see step 5.
2. Cook the steaks
Rub steaks with oil, salt and pepper. Heat a large frypan over high heat and cook beef steaks for 3-4 minutes on each side, or until cooked to your liking. Set aside to rest. Reserve pan.
3. Prepare the salad
Wedge tomatoes, slice pear and celery sticks. Arrange with rocket leaves on a serving platter. Dress with olive oil and vinegar (optional).
4. Slice & coat steaks
Add caramelised onion to reserved frypan and simmer for 3-4 minutes over medium heat. Slice and return steaks to coat.
5. Mash the potatoes
Mash potatoes with olive oil/butter/milk to desired consistency. Season well with salt and pepper to taste.
6. Finish and plate
Serve mash with caramelised onion steaks and (dressed) salad.
Beef rump steaks, 600g
Celery sticks, 2
Rocket leaves, 1 bag (60g)
Caramelised onion, 1 jar
From your pantry
Olive + oil/butter for cooking, salt, pepper, vinegar (optional)