My mouth is watering at the thought of it, I like nothing better than this for a simple supper - though the rest of the family would like big home-made fries on the side.

Ingredients - serves 4

500g rump steak, cut into 4 steaks
2 beef tomatoes
2 cloves garlic, crushed & finally chopped
olive oil
salt & pepper
2 tbsp mayonnaise mixed with 1 tbsp whole grain mustard
4 ciabatta rolls
rocket leaves

Method

Pre heat the oven to 180°C
Cover a baking tray with baking parchment or greaseproof paper and brush with olive oil. Slice the tomatoes and lay the slices on the parchment. Scatter over the chopped garlic, season with salt and pepper and drizzle more olive oil over. Place in the oven for 20-30 minutes or until colouring and shrunken - the loss of moisture gives the tomatoes a much more intense flavour.

Heat a griddle to very hot. Brush the rump steak with olive oil, season and grill for 3 minutes each side, leave to rest for 5 minutes in a warm place.

Split the rolls and toast them on the cut sides only. Spread with mustard mayo, top with rocket leaves, then steak, followed by garlic tomato slices and the top of the sandwich.