Summary

Ingredients

• 4 rump steak (s) or other beef steaks
• 2 tablespoon olive oil
• pepper
• 1 clove garlic, or more
• 50 g parmesan (pecorino), rated
• 1 bunch parsley, chopped
• 1 bunch basil, chopped
• 2 tablespoon breadcrumbs
• 50 g butter, soft
• salt
• 1 kg beefsteak tomato (s)
• 2 onions)
• 1 bell pepper (s), yellow
• 2 tablespoon olive oil
• 2 tablespoon tomato paste
• 2 tablespoon parsley, chopped
• 1 tablespoon basil, chopped
• 2 teaspoons thyme, rubbed
• 1 teaspoon rosemary, dried
• sugar
• salt and pepper

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Instructions

1. For the cheese crust, peel off the garlic clove, chop it and put it in the blender. Add the cheese, herbs, breadcrumbs and softened butter and grind everything into a thick paste. Season to taste with salt and let it steep a little.
2. Peel the tomatoes, cut in half, cut out the stalk, dice and place in a bowl. Sprinkle with a little salt, mix again and let it steep a little.
3. Wash the rump steaks and pat dry. Heat the oil in a pan and sear the steaks on both sides. Season with pepper and place in a baking dish. Cover with aluminum foil so that they don`t get cold again. Preheat the oven to 200 ° C top / bottom heat.
4. Now for the tomato vegetables add the olive oil to the steak stock in the pan and heat. Peel and finely chop the onions, core and chop the bell pepper. Steam both in the pan for about 5 minutes until translucent. Add the tomato paste and sweat for about 2 minutes while stirring. Add the salted tomatoes along with the leaked liquid.
5. Meanwhile, spread the herb paste on the steaks and put the pan in the oven.
6. Stir the herbs into the tomato vegetables and let the vegetables simmer for another 5 - 10 minutes. The tomatoes should disintegrate a bit, but not become completely mushy. Finally, season with salt, pepper and sugar.
7. Take the steaks, which should now have a slightly browned crust, out of the oven. Serve with the tomato vegetables and serve with ciabatta, pasta or rice of your choice.