Ingredients (serves 4):
100g sundrenched tomatoes in olive oil
100g artichoke hearts in oil
40g gherkins, quartered lengthways
8 slices wholemeal seeded bread, toasted
2 ribeye steak
Heston from Waitrose Shallot & Star Anise Dip
Rocket leaves
Parmesan cheese, shaved
Black pepper

Preparation:
1. Drain the tomatoes and the artichokes from the oil, peel the tomatoes and remove the heart from the artichokes. Heat a griddle pan until very hot, and cook the steaks until done to your liking, flipping every 15 to 20 seconds. Place the steaks on a cooling rack on top of a tray and allow to rest for 5 minutes.
2. In the meantime, grill the bread on the griddle pan until nice char marks appear on both sides.
3. Spread some of the dip on one half of all of the slices of bread. Add the artichokes and gherkins. Thinly slice the meat and place on top, then season. Add the tomatoes, rocket and Parmesan shavings. Place the other slices of bread on top

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