BBQ 'surf and turf'

Preheat the barbecue to hot.

Season the steak with salt and freshly ground black pepper and put on the hottest part of the barbecue. Turn the steak after 5 minutes, depending on the thickness and how you like your steak cooked, and cook for a further 5 minutes on the other side.

Put the oysters in their shell onto the barbecue on a medium heat area, leave for 1 minute, just to warm them through, then remove from the heat and set aside.

Carefully add the slices of pancetta to the barbecue, in an area that is not directly over the gas burner or a large amount of charcoal as you do not want them to catch fire. When cooked on one side, turn to cook remaining side.

Chop the anchovy fillets finely, put into a mortar and grind into a paste with the pestle. Add the finely chopped leaves from four sprigs of the rosemary and continue to grind. Add the lemon juice and grind until combined. Season with lots of salt and freshly ground black pepper, then stir in enough olive oil to give the sauce the consistency of a thick dressing.

Add the remaining rosemary to the hot coals and allow to burn, infusing the steak with smoke for the last minute of its cooking time.

Reheat the oysters by putting them back on the barbecue with 1 teaspoon of anchovy dressing in each shell. Heat for 1 minute or until the liquid bubbles lightly.

Remove the steak from the heat and put in the middle of a plate. Arrange the oysters around the outside with a piece of pancetta on top of each oyster. Spoon the anchovy dressing over everything and serve.