GRILLED BEEF RIB-EYE WITH PEAS & ROASTED CHERRY TOMATOES

SERVES 4

Frozen peas work perfectly here. They are much more reliable than fresh, other than in spring when it is worth the effort to pod them. The vegetables are yummy with roast chicken, veal or lamb. Or you could use fillet steak and make a quick and easy minute steak with it.

4 x 360 g (12¾ oz) beef rib-eye steaks

sea salt and freshly ground black pepper

500 g (1 lb 12 oz) cherry tomatoes on the vine

olive oil, for greasing

1 bunch thyme, leaves picked

3 garlic cloves

extra virgin olive oil

400 g (14 oz) frozen peas

Remove the meat from the fridge 2 hours before you intend to start cooking and season liberally with sea salt.

For the tomatoes, preheat the oven to 200°C (400°F/Gas 6). Place the tomatoes in an oiled roasting tin.

Scatter over the thyme and garlic, drizzle with 3 tablespoons of oil and season with salt and pepper. Roast for 10 minutes or until the skins are beginning to blister and soften.

In the meantime, bring a saucepan of water to the boil and salt heavily. Boil the peas for 2 minutes then drain.

Pour the peas over the roasted tomatoes and stir to combine. Season with pepper.

Preheat a barbecue or grill (broiler) to high. Rub the beef with a little oil.

For criss-cross grill marks, place the beef on the grill bars and cook for 3 minutes. Rotate the beef 90 degrees and cook for a further 3 minutes, turn the beef over and cook for a further 5 minutes. Place the beef on a plate, cover with foil to keep warm and allow to rest for 10 minutes.

Spoon the tomato and peas into the middle of four serving plates, then place the beef in the centre.

Sprinkle with salt and pepper to serve.