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Tomatoes are a staple across many cultures with numerous varieties from beefsteak & Roma plum, cocktail, green and heirloom to name but a few that are suitable for different dishes around the world. The tomato plant is actually a fruit though we commonly treat it as a vegetable to make many dishes from the base of a fresh raw Spanish Gazpacho, as a base for the world famous Margherita pizza & of course tomato ketchup. I like to eat fresh tomatoes in season simply dressed with a little lemon juice, the best olive oil, sea salt & freshly torn basil leaves. They are very simple yet beautiful.


  • Remove the steaks from the chiller & bring to room temperature.
  • Preheat the BBQ for direct grilling or use a heavy-based griddle pan.
  • Rub the steak with a little schmaltz or oil & season with salt.
  • Sear the steak on all sides until nicely browned then cook over medium heat for 5 to 6 minutes basting with foaming butter for the final couple minutes, reaching a core temperature of 50°C before resting.

method for the tomatoes:

Dust the tomatoes with icing sugar then place in a hot cast iron pan or under a hot grill until blackened then season to taste.

method for the Chimichurri:

Simply stir all ingredients together.

to serve:

Carve the steak into thin slices & divide between two plates with the burnt tomatoes & drizzle with the chimichurri.

Note: This recipe will be great with any of our steaks!