Season the steak with salt and pepper & grill over hot coals to the required doneness. Remove the steak from the grill and leave to rest somewhere the steak will remain warm. Slice the rib and serve together with the chips. Dress the mushrooms with the salsa verde and place them next to the steak. Serve with a pile of spiced wedges & a sauce bowl of ketchup.
Put the mushroom on a tray, stork side up. Sprinkle evenly with the garlic and rosemary. Drizzle with the olive oil and season with salt & pepper.
Roast in the oven, not for too long they must remain moist.
Remove from the oven and leave to cool.
Combine all of the ingredients in a blender and blitz into a rough paste. Season to taste with salt & pepper
Put the tomatoes, peppers, onions, garlic and 1 cup of vinegar together in a large pot. Bring the mixture to the boil, reduce the heat and simmer for 25 mins or until the vegetables are soft and can be crushed against the side of the pot.
Remove the garlic and puree the mixture. Return the puree to the pan and add the remaining vinegar together with the sugar and salt. Wrap all of the spices in a muslin cloth and ad to the mixture. Simmer the mixture for aprox 2hrs or until a thick consistency is achieved. Remove from the heat and adjust the seasoning.