Take the mini ciabatta rolls and cut a slit into the side of the roll making a pocket. Make the Horseradish Aioli and Pickled Cucumber.

For the pickled cucumber: Take the cucumber, add the white wine vinegar, brown sugar and fresh dill. Cover and chill.

For the Horseradish Aioli: Mix together the low fat mayonnaise with the horseradish sauce and the crushed cloves of garlic. Cover and chill.

Pan cook the rump steak, with the crushed garlic for about 4 minutes each side for medium cook.

Stuff the shredded Cos Lettuce into the rolls. Add the Sun-dried tomatoes, and then top with seared beef, sliced into chunky wedges/slices, plus the Pickled Cucumber and Horseradish Aioli. (If you can't fit it all into the roll serve as side orders!)