Combine marshmallows, lemon rind and juice in a non stick saucepan. Cook, stirring continuously over low heat until the marshmallows have melted. Cool slightly.

Meanwhile, combine chopped tomatoes, red onion, garlic and fresh basil together in a bowl and season with a slash of extra virgin olive oil and balsamic vinegar. Season to taste with freshly ground black pepper and sea salt.

Place steaks on the hot grill plate, salt side down and cook for 3 minutes without turning or prodding. Carefully turn steak and cook for a further minute.

Transfer steaks to a holding plate and allow to rest for a few minutes before serving. Meanwhile, drizzle Turkish bread with a little olive oil and rub the cut surface of bread with the garlic clove. Place bread cut-side down on the grill plate and cook for a minute until lightly toasted.

Place a portion of bread on each serving plate. Place a piece of steak on top of each piece of bread an finish with a few spoonfuls of fresh tomato and balsamic salad and a generous grinding of black pepper. Garnish with a sprig of basil and serve immediately.

TIPS:

• Scotch Fillet is a great cut of meat for the BBQ, pan frying or
• Use firm, but red ripe tomatoes. The flavour of the salsa depends upon the degree of ripeness of the tomatoes and the quality of balsamic vinegar used.

Food 4 Life: Thursday, 29th March 2007