Ingredients:
500 grams beef rump steak
1 teaspoon cracked black pepper
2 tablespoons vinegar
2 teaspoons thyme, chopped
2 teaspoons seeded mustard
1 medium butter
lettuce
olive oil
1 cup fresh parsley
250 grams cherry tomatoes, halved
1 small green cucumber, sliced
1 small Spanish onion, sliced
3 cloves of garlic
1 teaspoon balsamic vinegar
1/2 cup chicken stock
2 tablespoons sour cream

Directions:
Combine beef, pepper, vinegar, thyme and mustard in bowl, cover; refrigerate overnight.
Coat griddle pan with olive oil, add beef, cook until well browned on both sides and tender. Stand beef 5 minutes before slicing thinly.
Meanwhile, place whole unpeeled garlic bulbs in small baking dish, coat with olive oil, bake, uncovered, in moderate oven for about 50 minutes or until bulbs are soft; wrap in foil, cool. Squeeze garlic from cloves. Blend or process garlic, vinegar, stock and cream until smooth.
Serve beef on lettuce leaves with remaining ingredients; drizzle with garlic dressing.