Pork Minute Steaks on Pan Con Tomate

Grate the large tomatoes into a bowl, discarding the skins. Season with salt, then set aside for 15 mins (or as long as it takes to prepare everything else).

Lightly crush ⅓ of the garlic cloves and finely slice the remaining cloves. Add ⅔ of the olive oil to a medium frying pan set over a medium-high heat. Add the cherry tomatoes with the crushed garlic and a pinch of salt. Gently fry for 8-12 mins, shaking the pan every so often until the tomatoes start to collapse, burst and caramelise in parts.

Season the pork medallions with salt and pepper, then heat a frying pan so it gets really hot, like you would for a steak. Once hot, add the rest of the olive oil, then fry the steaks (in two batches if necessary) for 2 mins on each side until deeply golden. Turn the heat right down and add the butter, sliced garlic and thyme. Lightly fry until the garlic starts to turn very lightly golden. Transfer everything to a plate to rest.

Toast the ciabatta and arrange on a serving platter. Drain the grated tomato through a fine sieve then tip back into the bowl with the red wine vinegar. Spoon the grated tomato onto the toast, followed by the pan-fried tomatoes, and then finally the pork steaks and their juices.

Season it all with sea salt and pepper, then eat immediately.