Herb steaks with tomato vegetables

Ingredients for 4 servings:

• 4 rump steak(s) or other beef steaks
• 2 tbsp olive oil
• pepper
• 1 clove(s) garlic, or more
• 50 g Parmesan (Pecorino), grated
• 1 bunch parsley, chopped
• 1 bunch basil, chopped
• 2 tbsp breadcrumbs
• 50 g butter, soft
• Salt
• 1 kg beefsteak tomatoes
• 2 onions
• 1 bell pepper(s), yellow
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 2 tbsp parsley, chopped
• 1 tbsp basil, chopped
• 2 tsp thyme, shredded
• 1 tsp rosemary, dried
• Sugar
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

Beef steaks with Italian flair

For the cheese crust, peel and chop the garlic clove, and place it in a blender. Add the cheese, herbs, breadcrumbs, and softened butter and grind everything into a thick paste. Season with salt and let it sit for a while. Peel the tomatoes, if necessary, halve them, remove the stems, dice them, and place them in a bowl. Sprinkle with a little salt, mix again, and let it sit for a while. 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 to prevent them from cooling down again. Preheat the oven to 200°C (top/bottom heat). Now, for the tomato mixture, add the olive oil to the steak juices in the pan and heat. Peel and finely chop the onions, deseed and chop the bell pepper. Sauté both in the pan for about 5 minutes until translucent. Add the tomato paste and sauté for about 2 minutes, stirring. Add the salted tomatoes and any liquid that has released. Meanwhile, spread the herb paste over the steaks and transfer the dish to the oven. Stir the herbs into the tomato and vegetables and let the vegetables simmer for another 5-10 minutes. The tomatoes should break down a little, but not become completely mushy. Finally, season with salt, pepper, and sugar. Remove the steaks, which should now have a lightly browned crust, from the oven. Serve with the tomato and vegetables and serve with ciabatta, pasta, or rice, as desired.