Ingredients

Method

• 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

Ingredients

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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