Shorthorn bavette steak sandwiches with romesco sauce and Le Gruyère AOP

Preheat an oven to 150°C/130°C fan/gas mark 2. Spread the almonds out onto a baking tray and roast until golden (about 10 minutes), checking regularly. Leave to cool

Crank up the oven to 180°/160°C fan/gas mark 4. While it’s heating up, make the romesco by putting the toasted almonds into a food processor and turning it on to break up the almonds. Add the piquillo peppers, garlic and sherry vinegar and pulse until roughly chopped. With the motor running, slowly drizzle in the olive oil to create a sauce then season to taste

Slice the tomatoes in half lengthways and place cut-side up on a roasting tray. Place the sliced garlic evenly over the tomatoes and sprinkle with chopped thyme leaves, salt, pepper and a drizzle of olive oil. Roast in the oven for 20 minutes

To cook the bavette, coat the meat with vegetable oil and season generously with cracked black pepper and salt. Place it onto a hot barbecue or into a very hot pan over a high heat. Cook for 6 minutes on the first side, allow it to brown well and do not lift or move it

Flip it over and cook for another 5 minutes. Cooking time will vary on the thickness of the bavette – if it’s very thick, allow for longer cooking and vice versa

Take the meat out of the pan and allow to rest on a board, uncovered, for 10 minutes before slicing

While the bavette rests, toast the ciabatta slices

Slice the bavette across the grain into thin, long slices. Layer the tomatoes and rocket on the bottom half of the ciabatta, then top with slices of steak. Sprinkle the grated Gruyère liberally over the meat, followed by a good dollop of romesco. Top with the second half of the bread and eat immediately (napkins may be required)