with balsamic crusted tomatoes, watercress and roasted garlic pesto

Steaks cook really well in a Morso wood-fired oven; they can be barbecued and will stay moist and juicy and are ideal with fresh pesto and seasonal veg, which can also be cooked on the Morso. Steaks can either be cooked in a cast iron griddle pan, on a griddle plate, or cooked on a rack over the embers, turning once and keeping the rack away from the naked flame. 

Ingredients

 1-2 T-bone steaks, approximately 450g

 Olive oil for brushing

 1 tsp Himalayan salt 

 Cracked black pepper

 200g vine tomatoes

 2 tsp honey & chilli balsamic vinegar

 200g watercress/coriander

 1 head of garlic, roasted

 50g grated parmesan

 125ml rapeseed or olive oil

 1 lemon, rind and juice

 25g pine nuts

Method

1. To make the pesto, roast the garlic in a small piece of aluminium foil, sprinkle with 

a little oil and roast at 200°C/Gas mark 6 for approximately 25 minutes, until soft. Allow to cool then squeeze the garlic into a food processor along with the watercress/coriander, lemon rind, juice, pine nuts and parmesan and olive oil. Whizz until soft then season with salt and pepper. 

2. To cook the steak, prepare either a grill pan or Morso plate. Brush the steaks with oil, and sprinkle with crushed Himalayan salt. Cook for 4-5 minutes on each side or a little longer to your liking. Alongside the steaks, add the tomatoes on the vine, sprinkle with balsamic and cook until slightly softened and blackened. Serve with pesto, and green salad.