Ingredients

• 100g/3½oz rump steak
• 1 slice white bread
• 3 tbsp olive oil
• ½ shallot
• peeled
• finely chopped
• 1 handful rocket leaves
• 6 cherry tomatoes
• chopped
• 2 tbsp extra virgin olive oil
• salt and freshly ground black pepper

Directions

• For the steak sandwich
• heat a griddle pan until hot. Brush half of the olive oil over the steak and fry for 3-4 minutes on both sides (for medium)
• or until golden-brown all over and cooked to your liking. Remove from the pan and leave to rest on a warm plate.
• Drizzle the remaining olive oil over the bread and toast on the griddle for 2-3 minutes on both sides
• or until golden-brown and crisp.
• For the salsa
• mix together all of the salsa ingredients in a bowl.
• To serve
• slice the steak into thick strips and serve on top of the toasted bread with the salsa spooned over the top.