Juicy roasted tomatoes and sliced steak make a great topping for an open sandwich. Any cut of steak will work here, though rump is good value and full-flavoured
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Ingredients
230g pack Essential British Beef Rump Steak
250g pack Essential Cherry Tomatoes, halved
1 large clove garlic, thinly sliced
½ Essential Red Onion, sliced
2 large sprigs thyme
2 tbsp Essential Olive Oil
1 tbsp Essential Balsamic Vinegar
2 large slices sourdough or Essential Baguette
3 tsp Essential Hot Horseradish Sauce
handful Basil leaves, to serve (optional)
Method
Preheat the oven to 220ºC,
gas mark 7. Take the steak
out of the packaging, trim off
the excess fat, season and
set aside until ready to cook.
Meanwhile, mix the tomatoes, garlic, onion and thyme in
a medium roasting tin (it
should all fit quite snugly)
with 1½ tbsp oil. Season
and roast for 10 minutes.
Stir the vinegar into the
tomatoes and roast for
10 minutes more. Meanwhile,
heat the remaining ½ tbsp oil
in a medium frying pan over
a high heat. Cook the steak
for 2½ minutes on each
side for medium-well done,
ensuring all the edges are well
browned, then set aside to
rest on a board for 5 minutes.
Toast the bread, then
spread with the horseradish
sauce, to taste. Spoon over
the hot tomatoes along with
any roasting juices (discard
the thyme). Slice the steak
and arrange on top,
scattering with a few basil
leaves, if using, to serve.
Cook’s tip
There’s no need to waste tomatoes that are past their best – use this roasting technique to give them another lease of life. The hot oven caramelises them slightly and intensifies their flavour, making them really delicious and versatile. Try them spooned over pasta or on salads, too.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,657kJ/ 635kcals
Fat
30g
Saturated Fat
2.3g
Carbohydrates
57g
Sugars
9.6g
Fibre
5.1g
Protein
29g
Salt
1.8g
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