1 red chilli
1 tbsp urfa chilli flakes
1 garlic clove
1 lime, zest and flesh
1 small bunch parsley, leaves picked and chopped
2 large Romano peppers
4 spring onions, finely chopped
4–5 grilled corn on the cob
3 sprigs fresh tarragon, leaves picked and chopped
flaky sea salt and freshly ground black pepper
1 tbsp honey
3 tbsp olive oil
olive oil, for brushing
2 tbsp red wine vinegar
80g/2oz salted butter
1 large bone-in rib-eye steak