For the tagliata
For the relish
1Rub the rump with 1 tablespoon olive oil, then season with salt and pepper.
2Heat the remaining olive oil in a heavy-based frying pan.
3Add the rump steak and cook for 3-4 minutes, turning frequently to ensure an even searing that gives the meat a browned crust.
4Remove from the pan and leave to rest for 3 minutes.
5Meanwhile, make the relish by sauteing the onions in the olive oil over medium heat for 5 minutes.
6Add the garlic and cook for a further 3 minutes. Add the cherry tomatoes and simmer for 10 minutes.
7Finish off the relish by adding the balsamic vinegar, sugar and salt and pepper to taste. Let this simmer for a further 5 minutes until a thick relish forms.
8Spread the rocket and vine tomatoes on a large plate.
9Thinly slice the beef and arrange on top of the rocket and tomatoes.
10Add the relish over the beef and finish with the Parmesan shavings.