(serves 4)

20 minutes

  • 200 g rosa tomatoes on the vine
  • 15 ml olive oil
  • 30 ml olive oil
  • 2 cloves of garlic, crushed
  • juice of half a lemon
  • 4 rump steaks
  • salt and freshly ground black pepper to taste
  • 200 ml mayonnaise
  • 30 ml wholegrain mustard
  • 4 slices rye toast

Preheat your oven to 200 °C. Put the tomatoes in an ovenproof dish and sprinkle the 15 ml olive oil over them. Roast in the oven for about 15 minutes.
Meanwhile, combine the 30 ml olive oil, garlic and lemon juice. Pour the mixture over the steaks. Heat a griddle pan until very hot. Fry the steaks.

Season with salt and pepper. Combine the mayonnaise and mustard. Spread some on every slice of toast and top with a steak.
Put some tomatoes (still on the vine) on top and serve with extra wholegrain mustard.