Step 1

Cut the tops off the tomatoes and reserve. Scoop out and discard the seeds and core. Turn the tomatoes upside down and allow to drain on paper towel for 15 minutes.

Step 2

Preheat the oven to 180C.

Step 3

Combine cheese, garlic, herbs and 2 tablespoons oil and season. Dollop 1 teaspoon pesto into each tomato, then stuff with cheese mixture and replace tops. Place tomatoes on a baking tray, season and drizzle with 1 tablespoon oil. Bake for 10-15 minutes until tomatoes are just starting to soften.

Step 4

Preheat a chargrill pan over medium-high heat.

Step 5

Season steaks and drizzle with remaining 1 tablespoon oil. Cook for 5-6 minutes each side for medium-rare, then rest, loosely covered with foil, for 5 minutes. Slice steaks and garnish with mache.

Step 6

Serve with tomatoes and remaining pesto.