INGREDIENTS

  • 2steaks, 3/4 inch thick (sirloin, rump, rib-eye or fillet)
  • 2 teaspoons olive oil

    • Tangy Sauce

  • 2 tablespoons olive oil
  • 2 garlic cloves , peeled and finely chopped
  • 7 tablespoons marsala or sweet sherry
  • 7 tablespoons red wine
  • 7 tablespoons beef stock, hot
  • 1 tablespoon tomato paste
  • 1 pinch dried chili pepper flakes (optional)
  • salt and pepper
  • 2 tablespoons parsley or chives , freshly chopped

DIRECTIONS

  1. Heat the oil in a pan and cook the garlic until soft, but not coloured.
  2. Add the Marsala or sweet sherry and red wine, bring to the boil, reduce the heat and cook for 10-15 minutes until thickened.Stir in the stock or water, tomato paste and chili flakes and seasoning, if required. Add the parsley or chives.
  3. Increase the heat and boil the sauce for 2-3 minutes until thickened.
  4. Meanwhile, heat the oil in a large non-stick frying pan.
  5. Add the steaks and cook according to your preference.
  6. Serve the steaks with the sauce, chips and a side salad.