•  4 (400g) Roma tomatoes, halved
•  2 red onions, chopped
•  ½ cup (60ml) olive oil
•  sea salt and cracked black pepper
•  250g sourdough bread, torn and toasted
•  800g beef rump steak
•  baby rocket (arugula) leaves, to serve

hot mustard dressing

•  2 teaspoons hot English mustard
•  ⅓ cup (80ml) white wine vinegar
•  2 tablespoons olive oil
•  2 teaspoons caster (superfine) sugar  

   Preheat oven to 200ºC (390ºF). To make the hot mustard dressing, combine mustard, vinegar, oil and sugar in a bowl. Set aside.

   Place tomato, onion, 2 tablespoons of oil, salt and pepper on a baking tray and toss to coat. Roast for 30 minutes. Set aside. Heat a char-grill pan or barbecue over medium heat. Brush the beef with remaining oil, sprinkle with salt and pepper and cook for 5–6 minutes each side or until cooked to your liking. Slice, toss with tomatoes, rocket and dressing to serve.