Not suitable for freezing.
2-3 tablespoons barbecue oil
4 ripe tomatoes
2 sour apples
1 dl [0,2 pt] cream, 20%
4-5 tablespoons mayonnaise
a little cayenne pepper
1/2 teaspoon Worcestershire sauce
 Stir mayonnaise with lemon juice and cream and season to taste with cayenne pepper and Worcestershire sauce. Peel the apples and grate them directly into the mayonnaise. Stir, cover the bowl with foil or cling film and refrigerate.
 Rub the steaks with coarsely ground pepper and paprika and brush with barbecue oil.
 Place the steaks on the grill and turn them with barbecue tongs. Never puncture the meat with a fork, it will make the juices seep out. Cut a cross in the tomatoes, brush them with grill oil and place them on the grill with the steaks.
 Sprinkle salt on the steaks and let them rest for a few minutes before serving. Server with bread, apple mayonnaise and grilled tomatoes.
Tip: You can marinate the meat yourself by letting it lie 10-12 hours in grill oil or a marinade of equal parts oil and red wine flavored with a little rosemary, thyme or basil.