- 4 x 360g beef rib-eye steaks, on the bone
- 500g cherry tomatoes, on the vine
- extra virgin olive oil
- 1 bunch thyme
- 3 garlic cloves
- 400g frozen peas
- sea salt and freshly ground pepper
Remove the meat from the refrigerator 2 hours before you intend to start cooking, and season liberally with sea salt.
For the tomatoes, preheat the oven to 200°C. Place the tomatoes in an oiled roasting pan.
Scatter with the thyme and garlic cloves, drizzle with about 3 tbsp 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 pot of water to the boil and salt heavily.
Boil the peas for 2 minutes and drain.
Pour the peas over the tomatoes and mix; season with freshly ground pepper.
Preheat a barbeque or grill to hot. Rub the meat with a little olive oil.
For nice criss-cross grill marks, place the ribs on the grill bars and cook for 3 minutes.
Rotate the chops 90 degrees and cook for a further 3 minutes, turn the rib over and cook for a further 5 minutes.
Place the ribs on a plate, cover with foil to keep warm and allow them to rest for 10 minutes.
Spoon the tomato and peas into the middle of 4 plates, place the ribs in the centre.
Sprinkle with a little sea salt and freshly ground pepper to serve.
- Main Ingredients - Beef