Trim a slice of rump steak so that it weighs 500 grams and is 3 cm thick. Now finely chop the aromatic herbs that you are going to use to season the steak: place the rosemary leaves on a chop- ping board, adding the sage leaves, marjoram, thyme and parsley, and chop everything with a knife. Place the mixed herbs in a bowl and se- ason with salt, freshly ground pepper and oil, stirring thoroughly. Use this to brush the meat on both sides. Heat a griddle until it is very hot, then sprinkle the surface of the meat with salt and cook on the griddle for about three minutes on each side. When cooked, place the meat on the chopping board and cut it into slices about a centimetre thick. Serve piping hot.