- 3 T olive oil
- 125 ml red wine
- 2 cloves garlic, crushed
- 1 chilli, chopped
- 2 medium-sized tomatoes, roughly chopped
- 4 beef steaks, rump is best
- 1 French loaf, cut into thick slices
- 4 T onion marmelade
Heat 2 T of the olive oil with the red wine, garlic and chilli in a saucepan over a high heat.
Add the tomatoes and cook for 10 minutes until the sauce starts to thicken.
Meanwhile, heat the remaining 1 T olive oil in a large pan. Sear the steaks in the hot oil until well browned on both sides. This should take no more than 2 minutes on the first side, then no more than 4 on the other, depending on the thickness of the steak and how you like it done.
Transfer the steaks to a chopping board and leave to rest for a few minutes.
Toast the slices of French loaf in a hot pan (or under the grill or in a toaster) until golden, then spread with onion marmalade (optional).
Top with the steak and a generous spoonful of prego sauce.
Cook's note: Serve with Woolworths red onion marmalade.