Italian Peasant Style Rump Steak

Rub lightly pounded rump steaks with garlic. Score back skin two or three times to prevent steak from curling during roasting. Brush well with oil and roast on both sides. Salt and sprinkle with freshly ground pepper, if possible. Cut peeled onions into finger-thick pieces, remove peel from melanzane and cut in half lengthwise. Brush all pieces with oil and roast on both sides on the broiler and season. Spread steaks with barbecue spread. Serve again with toast, chips or whatever else you feel like.

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