Steak Strips on Tomato Toast

Ingredients

• 120 g beef sirloin steak
• 40 g breadcrumbs from stale white bread (or 2 tbsp semolina crumbs)
• 1 clove garlic, finely chopped
• 1 tbsp capers, drained and finely chopped
• 1 tbsp Fresh thyme leaves
• 150 g cherry tomatoes
• 1 slice Italian white bread, toasted or grilled
• salt to taste
• pepper freshly ground
• olive oil

Instructions

1. 1.

   Crush the breadcrumbs with a food processor, then mix in 1 tbsp olive oil, thyme, capers, garlic, pepper and salt.

2. 2.

   Wash and halve the cherry tomatoes. In a skillet heat 1 tbsp oil and sauté the tomatoes for 1 minute. Season with salt and pepper and place them on the toasted bread.

3. 3.

   Place the seasoned breadcrumbs in a shallow bowl and coat the steak strips in them. Press the crumbs onto the meat lightly (it should remain crumbly, not fully coated). Heat a hot pan and sear the breaded steak without adding extra fat, 2–3 minutes per side, pressing it down with a spatula on the hot surface.

4. 4.

   Slice the cooked steak into strips, lay them over the tomatoes, garnish with thyme, and serve immediately.