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Brush 2 striploin steaks with a little sunflower oil and sprinkle with 1 teaspoon smoked paprika.
Drain 300g of frozen broad beans, rinse under running water and peel them.
For the pesto, cook the beans in boiling water for 5 mins and drain. Reserve 2 tablespoons beans and coarsely blitz the rest with 2 tablespoons olive oil, 2 cloves garlic, juice of ½ lemon, 25g of Parmesan, and 3 tablespoons chopped fresh coriander.
Heat a griddle pan. Brush 8 slices of sourdough bread with sunflower oil and toast. Cook the steaks for 4-5 mins until cooked through.
Spread 4 slices of toast with pesto. Slice the steak and pile on top with a few tomato halves. Top with a second slice of bread. Toss some rocket with the reserved beans and serve with the sandwiches.
