for 4 people

Relish

5	green chilli peppers, deseeded, cut into pieces
1	garlic clove, cut in half
1 tbsp	lemon juice
1 tsp	agave syrup
1 tsp	onion powder
1 tsp	ground cumin
¼ tsp	salt

Charcoal/gas/electric grill

4	rib-eye steak (each approx. 200 g)
1 tbsp	olive oil
1 tbsp	agave syrup
¾ tsp	sea salt

To serve

500 g	beef tomatoes (e.g. Yoom), cut into pieces
1 tbsp	white balsamic vinegar
1 ½ tbsp	olive oil
¾ tsp	sea salt

How it's done

Relish

Place the chilli peppers in a measuring cup along with all the other ingredients up to and including the salt, puree, set aside.

Charcoal/gas/electric grill

Brush the steaks with oil. With the lid down, grill over/on a medium heat (approx. 200 °C) for approx. 3 mins. on each side. Remove the steaks from the grill, brush with syrup, season with salt, slice the meat.

To serve

Plate up the tomatoes and meat, drizzle with the balsamic and oil, sprinkle with the fleur de sel. Spread the relish on top of the meat.

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