Beef Steaks with Tomato-Parmesan Crust

Make a small cross on the tomatoes, blanch them in boiling water, cool in cold water, peel and remove the stem.

Finely chop the tomatoes. Peel and finely chop the garlic.

Sauté the garlic and tomatoes in a pan with 1 tbsp olive oil, season with salt and pepper and a little sugar. Cook down, stirring frequently, until thick.

Preheat the oven grill (high top heat) and prepare a shallow ovenproof dish.

Fry the rump steaks (about 150 g each) in the remaining olive oil in a hot pan for about 3 minutes on each side.

Season the steaks with salt and pepper, wrap them in foil and let rest for about 8 minutes.

Stir the reduced tomato mixture with sour cream and, if needed, adjust seasoning with salt, sugar and pepper.

Remove the steaks from the foil, place them in the dish, spread the tomato mixture over them and sprinkle with freshly grated Parmesan.

Grill under the oven broiler on high top heat until a crispy crust forms. Sprinkle green pepper over the steaks and serve immediately.