1. Rub half the olive oil into the steaks and season well with salt and freshly ground black pepper.
2. Heat a large frying pan or barbecue grill over a high heat. Cook the steaks for 4-5 minutes, turning once. Remove steaks to a plate, loosely cover and leave torest for 5 minutes.
3. Brush remaining olive oil over the bread slices and chargrill on the barbecue, or you could toast the bread slices or pan-fry until lightly golden and slightly crispy on both sides.
4. To assemble, spread the toasted bread slices with mayonnaise. Top 4 bread slices with lettuce, the cooked steaks, eggplant pickle and top with the remaining bread slices

Eggplant pickle

1. Heat a chargrill pan or your barbecue to a medium-high heat.
2. Cut the eggplant into 1cm thick slices, then cut the slice in half. Brush slices with about ¼ cup of the measured oil.
3. Grill eggplant slices until soft, about 5 minutes, turning once. Transfer to a bowl and allow to cool a little.
4. Scatter over the garlic and chopped herbs. Mix the balsamic vinegar with the remaining oil and pour over. Season to taste and leave to cool.
5. Pack the cooled eggplant into a sterilised jar and seal. Can be eaten straight away or keep in the refrigerator for a few weeks.

Make a change

To spice up your pickle, add 1 small deseeded, finely chopped red chilli.