Photograph: Jonathan Gregson
- 400 g tomatoes, cores removed
- 3 tbsp olive oil
- 2 garlic cloves, finely chopped
- sea salt
- 3 tsp chopped oregano leaves
- 1 pinch chilli flakes
- 25 g demerara sugar
- 3 tbsp Savora mustard (if unavailable use Dijon mustard)
- 75 ml white wine vinegar
For the steaks:
- 2 rib-eye steaks (about 275g each, 2cm thick)
- 1 tbsp olive oil
- 1 sprig of rosemary, leaves picked and finely chopped
- 2 large handfuls of rocket leaves
- 4 tsp extra-virgin olive oil for drizzling
- 2 tbsp shaved parmesan
To prepare the tomatoes, slice them 1cm thick. Gently heat the olive oil in a large frying pan, remove from the heat. Add the garlic and allow to warm through. Return the pan to the heat and add the tomatoes. Season with sea salt and cook over a low heat for 10 minutes. Add the remaining ingredients and simmer for a further 10-15 minutes, or until the tomatoes have softened but still hold their shape. They should be sweet, but slightly sour. You may need to do this in batches, depending on how large your frying pan is.
To prepare the steaks, drizzle them with olive oil and mix together some salt, pepper, and the rosemary, and rub over the meat.
Preheat a griddle pan and briskly sear the steaks on either side for 2-3 minutes for a medium-rare result. Set aside to rest for 5 minutes before slicing.
To serve, place the tomatoes on a slate. Toss the rocket with the olive oil and place on top of the tomatoes. Slice the steak diagonally into 2cm pieces and loosely arrange over the rocket. Top with shavings of parmesan and a drizzle of extra-virgin olive oil. Serve immediately.
Recipe adapted from Full of Flavour by Maria Elia (Kyle Books Ltd, £19.99)