Remove the stalks and place the herbs (rosemary, oregano & thyme) in a food processor or blender. Add the chilli flakes, garlic, Worcestershire sauce, chutney, salt and pepper, and olive oil. Puree into a loose paste.

Slather the steaks with the mixture and marinate for at least 2 hours but preferably overnight.

Cut the heirloom tomatoes in 1/3 inch thick slices and lay them on a board or platter. Top with the halved cherry tomatoes and onion slices.

Blanch the avocados in boiling water for 30 seconds to stop them from going black. Cut them into slices and scatter them on top of the salad.

Bring the steaks to room temperature before cooking.
Preheat the grill to medium heat. Put the steaks on and cook for 4 minutes a side for medium-rare steaks (5 mins a side for medium-well). If the oil in the marinade causes a flare-up, move steaks off to the side until the flame dies down.

Remove the steaks from the grill and let them rest for 5 minutes. Cut the steak into slices and place it on the platter alongside the salad.

Drizzle with good quality olive oil and season with some sea salt and fresh black pepper. Garnish with some fresh basil. This dish can be served when the steaks are warm or at room temperature.

SERVES 6