Put a large slice of rump steak in a shallow glass dish. Pour over half a bottle of Heinz Balsamic with Black Pepper infused with Garlic and reserve the rest.

Cover the steak with plastic wrap and refrigerate for at least 30 minutes or several hours. Heat a chargrill pan or barbecue. When hot, add the steak and cook on each side for 4-5 minutes. Remove steak and stand for 5 minutes.

Thickly slice 4 large vine-ripened tomatoes and put on 4 plates. Thinly slice the steak and pile on top of the tomatoes. Pour over the remaining dressing and serve immediately.