Preheat the barbecue to about 400 °F (200 °C).

Pat the pieces of steak dry with a paper towel and encrust the meat all around with a generous amount of Four Seasons Pepper. Don’t be shy with the pepper, after all this is called a pepper steak. Season with salt to taste.

Allow the Pomodoro della Mamma to drain completely. In the meantime, remove the leaves from the little gem lettuce and cut the spring onions into thin rings.

Fry your peppered steak all over at high heat until the centre has reached an internal temperature of 120 °F (48 °C) for rare (130 °F for medium rare). Leave the steak to rest on a plate for at least five minutes.

Grill the slices of ciabatta bread on the barbecue and cover all the slices with a tablespoon of Steak Sandwich Sauce. Slice the steak as thin as possible and drizzle the slices with lemon juice.

Spread some of the baby romaine leaves across the bread and top with the pepper steak slices. Spread the Pomodoro della Mamma onto the meat and sprinkle with the fried onions and sliced spring onions. Place another slice of bread on top (with the sauced side facing down) and ta-dah! Your delicious steak sandwiches are ready.