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sea salt and freshly ground black pepper

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Grilled steaks with tomato-and-anchovy sauce

30 minutes

Grilled steaks with tomato-and-anchovy sauce

By Phillippa Cheifitz

Serves 2 to 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

600 g thick-cut mature sirloin steaks
Olive oil, for moistening
Sea salt and freshly ground black pepper, to taste
Rocket, for serving
Crusty ciabatta or vegetable mash, for serving

For the tomato-and-anchovy sauce:

1 red onion, thinly sliced
2 T olive oil
1 garlic clove, crushed
500 g Woolworths ultimate cooking tomatoes, chopped
8 anchovy fillets, chopped

Method

1. Oil and season the steaks. Chargrill on a cast-iron grill on the hob or on the braai for 3 minutes on each side. Cover with foil and allow to rest for 5 minutes.

2. Add the steaks and pan juices to the pan of tomato-and-anchovy sauce. Slice and serve on ciabatta using the sauce as a relish. Or serve on vegetable mash, thinning down the sauce if necessary with wine or stock, with lots of rocket.

3. To make the tomato- and- anchovy sauce, soften the onion in the olive oil. Add the garlic and tomatoes and cook uncovered, stirring occasionally, for 30 minutes, or until the reduced to a sauce. Add the anchovies and check the seasoning.

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Ingredients

Method