Instructions: Heat the pan on the floor of the roasting ovenuntil really hot (5 to 8 minutes).

When hot place in the steaks and cook quickly for 2 to 3 minutes browning both sides.

Add garlic salt and pepper.

Stir in the tomatoes and herbs and a little olive oil if necessary.

Cook for 3 to 5 minutes until the tomatoes are softened but still holding their shape.

Serve immediately with new potatoes and green salad.

This steak will look more professional if it is cooked in the ridged castiron pan but this is not essential. Cooking in the ovennot only saves heat wastage but all smells disappear up the chimney.

Serves 4

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