1. To make the relish, blanch the tomatoes in boiling water for 10 seconds, then refresh quickly in iced water. Peel, halve, remove seeds and chop into 2cm pieces.

2. Heat the oil in large heavy-based pan. Add the onion, garlic, capsicum and ginger, stir over low heat until onion is soft and lightly browned. Add the remaining ingredients to the pan and simmer uncovered, stirring occasionally for about 1 hour or until the mixture thickens, being careful that relish does not stick to the base.

3. For the coleslaw, combine the 2 cabbages with salt. Mix well, and allow to sit for 30 minutes or until the cabbage has started to wilt and soften. Rinse and drain well. Combine with the mayonnaise, lemon juice and parsley, and season to taste.

4. Pound each steak gently using a meat mallet, to a 3-4mm thickness. Brush each steak with olive oil and season with salt and freshly ground black pepper. Heat chargrill or non-stick pan and grill the steak for 1-2 minutes on each side until medium-rare. Rest the steaks for 5 minutes.

5. Toast or chargrill bread until golden, rub with the garlic clove.

6. To serve, place a slice of toasted sourdough on a plate, top with coleslaw, steak, rocket leaves, a generous spoonful of tomato chilli relish and a second slice of sourdough.

OR TRY: Cooked, crumbed chicken breast instead of the steak. Increase or decrease the chilli in the relish if preferred. If you want to make it really easy, use a store-bought chilli relish or barbecue sauce. To make it lighter, you can swap the mayonnaise in the coleslaw for red wine vinegar and extra virgin olive oil.