Preparation: 15 minutes
Cooking: 20 minutes
Total: 40 minutes
4 x 250 - 300g rib eye steaks, bone in
1 kg potatoes cut into 2cm wedges
2 tbsp. pink peppercorns
2 tbsp. green peppercorns
1 cup olive oil
Salt and freshly ground pepper
6 roma tomatoes, halved lengthways
Green salad to serve
Place the potatoes in a saucepan of water and bring to the boil on the side burner, cook for 5 minutes, drain and leave to cool slightly.
Using a mortar and pestle crush the pink and green peppercorns, set aside.
Preheat the 2 grill plates to a medium-high heat.
Season the steaks with 4 tablespoons of oil and salt. Rub with the crushed peppercorns. Place on the grill, cook on each side for approximately 10 minutes, or until cooked to your liking.
Meanwhile, season the tomatoes and potatoes with the remaining oil, salt and pepper. Place on the grill, cook for 15 minutes, turning occasionally until cooked through. Serve the steaks with the vegetables on the side and a green salad.
Closing the hood whilst cooking the steak will retain moisture and create even heat. When turning steak place on a different spot on the grill so its really hot.