Trim the ribeye of excess sinew and cut into eight
Top and tail the tomatoes and cut in half on the round side. Dress the tomatoes in olive oil and sea salt flakes. Place in a wood-fired oven until just soft and slightly blistered. Alternatively, roast in a 180°C oven until the same result is achieved. Keep warm, but not for too long, as their texture deteriorates quickly.
Peel the stems of the porcini mushrooms. Remove the gills. Slice the mushrooms into 3 and score the inside flesh. Brush with olive oil and grill, and then set aside.
Wash and refresh the rocket in ice water, and reserve for serving.
Brush the green peppers with olive oil and grill whole until the flesh is soft and blistered. Slice in half and remove the seeds and stem. Finish by mixing with lime zest and sea salt flakes to serve. Keep hot.
To assemble, cut each ribeye steak into 5 slices and pair on a plate with a roasted tomato half. Separately, on each plate, make a salad with 3 leaves rocket,
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