2 x 300 g Rump steaks
2 sprigs fresh thyme, stripped off the stalks
1 Ciabatta loaf
3-4 Roasted peppers (either in a jar or from the deli counter in the supermarket)
Small handful of parsley chopped
Handful of rocket leaves
Flatten the steaks out on a board a little using something heavy like a meat mallet or just pound using your fist. Sprinkle the steaks with salt, pepper and the thyme leaves, then drizzle with olive oil and rub this all into the steaks. Turn the steaks over and do the same to the other side, press the thyme well into the meat. Put a griddle pan onto the heat and get it really hot, almost smoking then put your steaks in for about 2-3 mins per side for medium rare (depending on thickness) or a little longer if you want it better done. Take the steaks out of the pan to rest
Put your ciabatta loaf into a warm oven just to heat through. Whilst this is warming slice your peppers up, then add some chopped up parsley. Slice up your steak on the same board with the peppers and add as splash or two of Worcestershire sauce then mix it all together so all the juices mingle nicely. Once the ciabatta is warmed through slice it open along the length of the loaf and drizzle the inside of each half with olive oil. Spread a little horseradish sauce over the bottom half of the ciabatta and then lay your rocket leaves on the bread followed by the steaks and peppers mixture, scrapping up all the juices and piling them on then put the top half of the bread on and cut into thick slabs.