Sirloin steaks with tomato, ricotta and quick onion pickle

1.Place steaks in a non-reactive oven dish and set aside. Pound oregano, garlic, lemon rind and 1 tsp sea salt in a mortar and pestle to a coarse paste. Add lemon juice, oil and vinegar, season to taste, then pour mixture over steaks, turn steaks to coat and stand to marinate (20 minutes).

2.Meanwhile, for quick onion pickle, preheat barbecue to medium-high heat. Lightly brush onion and barbecue with oil, then grill onion, turning occasionally, until tender and browned (3-4 minutes). Transfer to a bowl, add remaining ingredients and set aside.

3.Drain steaks from marinade and grill, turning once, until cooked to your liking (2-3 minutes each side for medium-rare) then set aside on serving plates to rest (5 minutes).

4.Place tomato on plates, scatter with ricotta and extra oregano and drizzle with extra oil and vinegar to taste. Serve with steaks topped with quick onion pickle.