T-bone steak with coffee rub and rosemary potatoes

Method

1. Put the potatoes in a pan of salted water, bring to the boil, then simmer for 20-25 minutes until tender. Meanwhile, heat/ light a barbecue for direct high heat (coals arranged in a bank in the middle of the barbecue).
2. For the coffee rub, grind the salt, sugar, peppercorns and chilli flakes in a pestle and mortar. Add the garlic granules and coffee powder and mix. Drain the potatoes, then return to the pan. Lightly crush with a potato masher, but try not to break up too much. Leave to cool.
3. Pat the steaks dry with kitchen paper, then massage the coffee rub all over the meat. Set aside to marinate for 15 minutes.
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4. Meanwhile, mix the rosemary with the olive oil. Brush the steaks with sunflower oil, then transfer to the grill. Put the lid down if you have one for a stronger smoky flavour, then grill the steaks for 5-6 minutes on each side for medium rare, or until the meat is done to your liking (the timing does depend how hot your barbecue is; go for 52ºC on a probe thermometer for medium rare). Set the meat aside on a platter somewhere warm to rest for 10 minutes.
5. Brush the cooled potatoes generously with the rosemary oil, then put on the baking tray. Set the tray on the grill to the side of the coals (indirect heat), then barbecue for 8-10 minutes, turning a few times until crisp and golden. Season with salt and freshly ground black pepper and serve with the steaks.