For the chutney: (makes 4 cups)

• 1 kg tomatoes, roughly chopped
• 500g red onions, halved and thinly sliced
• 1 tsp crushed garlic
• 2 tsp ginger paste
• 200g white sugar
• 150ml white vinegar
• ¼ tsp chilli flakes
• 1 tsp ginger paste, to add at the end
• sterilised jar(s) for storage

For the sarmies:

• 1 large ciabatta
• olive oil for drizzling
• 300g steak
• salt and pepper
• 15g rocket, rinsed

1.) Start with the chutney. Place the tomatoes, red onions, garlic, two teaspoons of ginger, sugar, vinegar and chilli flakes into a large pot. Bring to the boil while stirring. Reduce the heat and allow to simmer for approximately 1½ hours until the liquid has reduced and the chutney has thickened.

2.) Stir in the remaining teaspoon of ginger paste. Remove the pot from the heat and pour the chutney into your sterilised jar(s). Allow to cool, then store in the fridge.

3.) Cut the ciabatta in half and slice each half lengthways. Heat a griddle pan over a high heat. Open each ciabatta and drizzle with olive oil. Place the bread oil side down on the griddle pan to toast until lightly golden.

4.) Drizzle the steaks with some olive oil and season with salt and pepper. Cook over the coals for a few minutes on each side until done to your liking. Alternatively cook the steak in a griddle pan. Remove from the heat and set aside.

5.) Arrange the rocket on the ciabatta. Cut the steak into diagonal slices and arrange these over the rocket. Top with a generous dollop of tomato chutney and serve immediately.