Season the steaks well with sea salt up to 2 hours before cooking, and allow them to come to room temperature.

Place the tomatoes and onion in a small ovenproof container (that holds the tomatoes snugly), pour the olive oil over and season with salt. Roast for 1 hour or until the skins of the tomatoes burn a little.

Remove from the oven, pull off the tomato skins, then place the contents of the container in a small saucepan and mush the tomatoes with a pair of tongs. You should have a sauce with lots of olive oil floating.

Bring it to the boil (the oil will blend in), reduce by a third, then add the chipotle powder and mix through. Cook for a further minute, then remove from the heat and allow to cool.

Add the parsley and lime juice, check the seasoning and add some pepper.

Heat a flat or ridged grill pan on top of the stove or heat the barbecue to very hot.

Rub the steaks with a little oil. Cook them for about 2 minutes (for rare), then turn over and cook for a further 2 minutes. Allow the meat to rest in a warm place for 5 minutes.

Place a steak in the middle of each plate and place a dollop of room-temperature salsa on top, drizzle with extra virgin olive oil and serve with your favourite potatoes and a bowl of boiled greens.