Rump Steak and Potato Chips

Halve the cabbage, cut out and discard the tough core, then thinly slice.

Halve, peel and thinly slice the onion.

Heat a large drizzle of oil in a pot on medium-high heat. Add onion and cabbage and cook until softened, about 5-6 mins, stirring occassionally. Stir in apple cider vinegar, mustard, 1tsp sugar (per 2P) and a pinch of salt. Reduce heat to low, cover, and cook until cabbage is tender, about 10-12 mins. Once cooked, season to taste with salt and pepper, if required.

Meanwhile, place a large pan over high heat with a drizzle of oil. Season the beef with salt and pepper.
Once the oil is hot, fry the beef until browned, 1-2 mins each side for medium-rare. Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned. Once cooked, transfer to a board, cover and allow to rest, before slicing.

Return the pan to a medium-high heat. Add the balsamic glaze, cranberry chutney, soy sauce and 2tbsp water (per 2P). Stir to combine. Let simmer until reduced to a syrupy consistency, about 2-3 mins. Remove from heat.