Cut rump steak into four even sized portions and pound with a mallet (between two sheets of baking paper) until an even thickness approx. 3-5mm thick. Spread one side of each steak evenly with half of garlic and rosemary. Top with pancetta to cover steak and press to secure.

Heat olive oil in a large frying pan over medium- high heat. Add the beef, pancetta side down, and sear until the pancetta is golden brown. Turn over and cook for a further 2 minutes or until just brown. If the pancetta falls off the steaks don’t stress and just try and stick it back on otherwise it will flavor the sauce nicely. Remove from pan and transfer to a plate and cover with foil to keep warm.

Return pan to heat and add onion, and remaining garlic and rosemary, reduce heat and cook for 5 minutes or until soft. Add remaining garlic and rosemary and cook for a further 2 minutes. Pour in the wine; cook for 2 minutes; then add tomatoes; using a wooden spoon to break them up. Cook for a further 10-15 minutes or until sauce has thickened. Season to taste. Return steak to the pan and cook for 5 minutes or until steak is heated through. Serve with green beans and polenta.