Loaded Rump Steak Sandwich

For the Rump Steak:

• 800 g – 1 kg rump steak, room temperature
• Salt and pepper to taste

For the Garlic Chive Mayo:

• 125 ml (1/2 cup) neutral mayonnaise
• 2 cloves garlic, minced
• 30 ml (2 Tbsp) chives, finely chopped
• 5 – 10 ml rice wine vinegar
• Salt and pepper to taste

To Serve:

• 4 paninis, toasted
• Rocket leaves
• 2 tomatoes, thinly sliced
• Pickled red onions

For the Rump Steak:

Generously season the meat with salt and pepper on both sides.
Heat a frying pan on high heat. Place the fat side onto the hot pan and allow the fat to render. Optionally, if the rump has very little fat, add a splash of cooking oil to the pan.
Cook the meat for 4-5 minutes on each side.
Place on a chopping board and rest the meat for 10 minutes before slicing.

For the Garlic Chive Mayo:

In a small bowl, combine the mayonnaise, garlic, chives, rice wine vinegar, salt and pepper to taste.

To Serve:

To assemble, add a generous layer of garlic chive mayo to the toasted bread, follow with rocket, tomato slices, the sliced steak and pickled red onion to enjoy!