Bistro steaks on garlic bruschetta

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Ingredients

2 thick slices fresh ciabatta or granary bread, cut on the diagonal1 garlic clove, peeled and cut in half
30ml (2tbsp) extra virgin olive oil
2 thick lean sirloin or rump steaks
15ml (1tbsp) black or Schezuan peppercorns, finely crushed
120ml (8tbsp) good red wine
120ml (8tbsp) good, hot beef stock
1 small shallot, peeled and finely diced
15g (1/2oz) butter
1/2 small red pepper, deseeded and finely diced
Wild rocket leaves, to garnish
450g (1lb) cherry or plum tomatoes
2 garlic cloves, unpeeled and bruised
4 fresh thyme sprigs
30ml (2tbsp) olive oil

Place the bread on a chopping board and rub gently on both sides with the cut side of the garlic. Place on a baking tray and brush on both sides with half the oil. Bake in the oven for 5-8 minutes, or until golden.
Place the peppercorns on a shallow plate and coat the steaks on both sides.
Heat the remaining oil in a non-stick frying pan and cook the steaks according to your preference. Transfer to a warm plate and keep warm.
In the same pan stir in the wine, stock and shallot. Bring to the boil, reduce the heat and simmer for 2-3 minutes.
Remove the pan from the heat, stir in the butter, red pepper and any meat juices from the steak plate.
Place the bruschetta on each place, cut the steaks in half, arrange on top and pour over the sauce. Garnish with the fresh rocket leaves and serve with roasted tomatoes (see recipe below).
Place all the ingredients in a small roasting tin and gently toss.
Roast for 6-8 minutes in an oven at Gas Mark 4/180°C/350°F.
Serve with the bistro steaks.