1. Beef bacon Jam: Heat oil in a large heavy based pan, over medium heat. Add beef bacon and cook stirring for 3-4 minutes. Add onions and garlic, cook for a further 2-3 minutes or until soft. Deglaze with vinegar. Add remaining ingredients and reduce until a jam consistency is achieved.
2. Chimichurri slaw: Place all ingredients except vinegar and cabbage, in a food processor or vita mix, blitz. Add vinegar last to taste. Fold the chimichurri into shredded cabbage just prior to service and season
3. Tabacco onions: Rinse to remove excess sulphur and pat dry. Combine dry ingredients, coat onions and deep fry at 160-170C. Drain.
4. Chilli aioli: Combine all ingredients.
5. Rostbiff: Marinate steak in oil, smashed garlic and thyme. Season. Heat oil in a frying pan over high heat, cook for 2 ½-31/2 minutes, to produce a good crust. Turn and cook for a further 2 ½-3 ½ minutes, adding butter to baste the steak. Remove and allow to rest for half the cooking time.
6. Slice Schiacciata, brush with olive oil and lightly grill.
7. To finish: Spread the bun heel with fermented chilli aioli, followed by bacon jam, slaw, beef, fermented chilli, aioli and bun crown.

Chef's notes 

• If portioning your own rump steaks, rostiff is a muscle that you can remove for this recipe or roast beef option.
• Great beef option on the menu because it is lean, even grained and consistent thickness.