Spicy tomato-marinated steak

Place the sundried tomatoes and the oil in a food processor. Trim the chilli. Deseed and chop for mild heat, leave the seeds in place for extra heat. Add to the food processor. Zest in the lemon then add its juice and the mint. Season and blitz until smooth. Place the steaks in a shallow dish and pour over the marinade, making sure all the meat is well covered. Place in the fridge for 1 hr. Remove and allow to come up to room temperature as the barbecue is lit. As the barbecue’s coals become completely white, place the rack on the second to bottom position and heat for 10 mins. Place the steaks on it and cook for 4 mins. Turn and cook for another 4 mins. Place at the sides of the rack, where it is cooler. Leave to rest for 10 mins before serving.

Serves 2 2 x 150g sirloin steaks 100g sundried tomatoes, plus 2 tbsp of their oil 1 red chilli 1 lemon 2 tbsp fresh mint leaves sea salt and black pepper The barbecue is only used to cook on once the coals are white. At this point the sooty smoke,...