Lean, juicy steaks are quick to cook and taste delicious with a tomato sauce, jazzed up with a little wine, garlic, olives and capers. Serve with tagliatelle and a salad of leaves and thinly sliced green pepper. Delicious!
*For chopped tomatoes, use 400ml chunky passata. *For a vegetarian version, serve with grilled slices of halloumi cheese instead of the steak. Serve 2 slices per person, and brush with oil before cooking under a hot grill or in a ridged griddle until golden.
After frying the onion and garlic, add 200g sliced mushrooms to the sauce. Omit the capers and olives, if you like.
*You can give meat an exotic flavour by using a dry rub before grilling or pan-frying. Mix the ingredients together and rub over the steaks up to 30 minutes before cooking. Try these mixtures: *For an Asian flavouring, combine 1/2 tsp salt, 1/2 tsp sugar, 2 tsp garam masala, 1 tsp crushed chilli flakes and 1 crushed garlic clove. *For a Cajun flavouring, combine 1 tsp paprika, 2 tsp cracked black peppercorns, 1/2 tsp coarse sea salt, 1 crushed garlic clove, the grated zest of 1 lemon, 2 tsp dried sage and a pinch of cayenne.
The sauce also tastes great with grilled meats such as pork steaks and chops or lamb chops and cutlets, and also goes very well with fish, so it's worth making a double batch and freezing half. Cool quickly after cooking, pack into a freezer container and freeze for up to one month. To use, thaw, reheat and simmer for 3 minutes.