Brush the bread slices with olive oil. Place them under a hot grill for 1 minute on each side until toasted.
Heat a frypan and brush the steaks with a little olive oil. Cook on one side, turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm. Set aside and loosely covered with aluminium foil.
Add a little olive oil to another frypan and heat; add cherry tomatoes, honey, garlic, balsamic vinegar and pepper. Sauté until the skin of the tomatoes starts to break. Keep juice for seasoning at the end.
Place a slice of toast on each plate, spread with avocado, top with meat slices and cherry tomatoes. To serve, add the alfalfa sprouts and drizzle with juice from tomatoes.
Notes & Tips
For this recipe you could use any type of leftover meat, even what’s left from a roast.