Marinated beef skewers on a cast iron grill pan

Blitz tarragon, parsley and chives with about 100 ml of grapeseed oil in a small food processor to make a herb oil. Use a high smoke point oil, not olive, which will burn on the grill.

Cut the beef into cubes sized to the skewer, put them in the herb oil and season with salt and pepper.

Marinate 30 minutes.

Cut the bell peppers into squares of about three centimetres and pull the stalks off small mushrooms. Keep the cherry tomatoes whole. Less vegetable is more: you are here for the meat.

Heat a little olive oil in a saute pan on medium to medium-high and soften the mushrooms first, then the onions, then the bell peppers. Salt but no pepper. Soften them only, do not cook them through.

Toss by flicking the pan rather than stirring with a spoon: the vegetables are fragile.

Let everything cool enough to handle, then thread the skewers, alternating meat and vegetables.

Heat the cast iron grill on the largest burner for five to ten minutes until it smokes. No oil and no seasoning of the plate: the marinade carries enough.

Grill about seven to eight minutes, holding the flat sides down against the grill to get the marks, then two minutes more.

Turn onto the sides briefly -- the meat cooks very fast at this point. Leave the rarer skewers only a minute and a half to two.