INGREDIENTS

• 1,8kg rib eye
• Salt
• Olive Oil
• Tomatoes
• 4 large beef  heart tomatoes, approx 400g
• Olive Oil
• Sea salt
• 400g Mushrooms
• 24 rocket leaves, in ice water
• Peppers
• 8 green peppers
• 30g olive oil
• 2 limes- the zest
• Salt
• 120ml white wine vinegar
• 8 sprigs fresh parsley, washed in ice water and dried on paper towel

METHOD

1. Trim the rib eye of excess sinew and cut into eight 200g portions, season with salt and olive oil.
2. Place on the grill over hot coals to colour. Move the meat over medium coals and cook slowly to the desired temperature.
3. Remove the steaks from the heat and rest for 10-20 minutes in a warm place. Flash back over the coals as the meat is needed and finish with more salt.
4. Top and tail the tomatoes and cut in half on the round side. Dress the tomatoes in olive oil and salt. Place in a wood- fired oven until just soft and slightly blistered. Alternatively, roast in a 180 degree oven until the same result is achieved. keep warm but not for too long as their texture deteriorates quickly.
5. Slice the mushrooms into 3 and score the inside flesh. Brush with Olive oil and grill , and set aside . 
6. Wash and refresh the rocket in ice water and set aside for serving.
7. Brush the green peppers with olive oil and grill until the flesh is soft and blistered. Slice in half and remove the seeds and stem. Finish by mixing with Lime zest and salt to serve. keep hot.
8. To assemble, cut each rib eye steak into 5 slices and pair on a plate with a roasted tomato in half.
9. Separately, on each plate make a salad with 3 leaves rocket, 40g mushrooms, 7g peppers ( keep hot) Dress with white wine vinegar and garnish with a sprig of parsley and some fresh ground black pepper