SLOW-ROASTED TOMATO & STEAK ROLLS
• 4 roma tomatoes, halved • 2 tbsp olive oil • 1⁄2 tsp dried Italian herbs • 2 onions, sliced • 1⁄4 cup red wine vinegar • 2 tbsp brown sugar • 4 x 125g lean beef eye fillet steaks, trimmed • 4 wholegrain bread rolls, toasted • 1 tbsp wholegrain or Dijon mustard • 50g mixed salad leaves
1 Preheat oven to slow, 150°C. Line an oven tray with baking paper. 2 Place tomatoes cut side up on tray. Drizzle with half oil. Sprinkle with herbs, season with black pepper. Roast 25-30 minutes until tender. 3 Meanwhile, heat remaining oil in a large non-stick frying pan on medium heat. Sauté onions, 4-5 minutes, stirring, until tender. Mix in vinegar and sugar, cooking for 4-5 minutes until caramelised. Remove from pan. 4 Wipe pan clean and increase heat to high. Pan-fry steaks 1-2 minutes each side, until cooked to your liking. Rest, covered for 5 minutes, before thinly slicing. 5 Spread rolls with mustard. Top with salad greens, steak slices, tomato halves and onions, and roll lid.