Grilled steaks with tomato-and-anchovy sauce

Grilled steaks with tomato-and-anchovy sauce

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  • 2 to 4
  • Easy
  • Dairy free Health conscious
  • 10 minutes
  • 30 minutes
  • Porcupine Ridge Shiraz 2014


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

Cooking Instructions

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.

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.

To make the tomatoand- 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.

Discover more steak recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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