1. To make the salsa, pound the garlic with half the sea salt in a large mortar with a pestle, followed by the chilli. Add the almonds and pound until well crushed, then add the tomato and remaining salt and gently crush. Add the parsley and red wine vinegar and stir through, then drizzle in the extra-virgin olive oil and a grind of fresh pepper.

2. Heat a flat or ridged grill pan on the stove, or heat the barbecue to very hot. Season the steaks well with sea salt, up to 2 hours before cooking. Rub with oil. Cook for 4 minutes, then turn over and cook for 3 minutes for medium-rare. Remove from the heat. Rest in a warm place for 5 minutes.

3. Place the steaks onto four serving plates, add salsa and finish with a squeeze of lemon. Serve with roasted potatoes.

Find more of Neil Perry's recipes in the Good Food New Classics cookbook.

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