A great Friday night meal, burgers have never looked or tasted so good. For garlic lovers, add a little fresh mashed to the beef.

Ingredients

• 500 grams beef fillet steak, diced into 2cm cubes
• 1 tblsp chopped fresh rosemary
• 2 tblsp virgin olive oil
• 1 large aubergine, trimmed and sliced thickly
• extra virgin olive oil
• 4-6 small tomatoes, diced
• 100 grams (about ½ cup) sundried tomato pesto
• 1 cup loosely picked basil leaves
• sour dough bread for slicing
• salad leaves of your choice

Method

1. Place the steak, rosemary and olive oil in a bag or bowl and season well with salt and pepper. Toss well and set aside while making the aubergine salsa.
2. Brush each slice of aubergine on both sides well with olive oil. Cook the slices on both sides in a hot frying pan until well-browned. Set aside and allow to cool.
3. Dice the aubergine and gently combine with the tomato, sundried tomato pesto and basil leaves. Season well with black pepper.
4. Cook the steak over a high heat for 2-3 minutes until the meat is well browned but remains rare or medium rare.
5. Cut the bread into 1cm thick slices. Toast or grill and then place four pieces on 4 serving plates. Top with the aubergine salsa, beef and a few salad greens. Cover with a second slice and serve while the beef is hot .