Grilled rump seak with feta cheese and tomato

Season a large rump steak with mustard, balsamic vinegar and freshly ground black pepper. Spread with a little Marmite if desired and grill over hot coals until just done to taste. Meanwhile preheat the oven to 200 ºC and oven-roast a few tomatoes seasoned with fresh rosemary and whole cloves of garlic, drizzled with a little olive oil. When the meat is nearly done, grill a round of feta until the cheese just begins to melt. Spoon a little braised tomato sauce on a plate and place the rump steak on top of the sauce. Top with the feta and finish with the grilled tomatoes. A swirl of port sauce (see ostrich fillet for recipe) adds the final touch.
Serves 1.