Method

• 1.
  Whiz hummus ingredients to a creamy puree in a food processor with a pinch of salt, adding 1-2 tablespoons of water to thin if needed. Adjust seasoning to taste.
• 2.
  Brush the tomatoes with oil and place under a hot grill for 8-10 minutes until the skin scorches and starts to split. Trim ends from capsicums and cut 4 'walls' from each, discarding seeds. Brush with oil and grill for 3 minutes, turning until soft and lightly scorched.
• 3.
  Using a meat mallet or rolling pin, bash the steaks between sheets of plastic wrap until 5-8mm thick, then halve each and brush with oil. Heat a chargrill pan or non-stick frypan over high heat. When hot, reduce heat to medium-high and cook steaks for 1 1/2 minutes on each side for medium-rare or until cooked to your liking. Season and leave to rest while you lightly toast the bread in the same pan.

• 4.
  Spread bread thickly with hummus, and arrange the rocket, capsicum and steaks on top. Finish with an extra dollop of hummus and scatter with paprika. Peel any thoroughly blackened bits of skin off the tomatoes and season well. Place on plates and drizzle with more olive oil.