Ingredients

• 4 tomatoes, halved
• ¼ cup olive oil
• 2 tsp minced garlic
• 500 grams rump steak
• 4 tblsp olive oil
• 4 tblsp port or red wine
• 1 tsp finely ground black pepper
• 4 rashers bacon

Method

1. Place tomatoes on a foil-lined baking tray. Combine olive oil, garlic and salt and pepper. Drizzle over the tomatoes.
2. Bake at 180ºC for about 20 minutes or until well-cooked.
3. Cut rump steak into large 3 cm cubes and place in a bag with olive oil, port or red wine and ground black pepper. Toss well to coat and leave for about 10 minutes.
4. Cut bacon in half crosswise and roll each piece up tightly.
5. Onto well-soaked skewers, pierce equal amounts of beef and bacon. Cook under a hot grill or pan-fry in a non-stick frying pan for about 10 minutes to cook to medium rare, turning regularly.
6. Serve on top of baked potatoes.