Beef with Olives

A great steak dish using sirloin or rib eye steaks with a tomato and olive sauce made using store cupboard ingredients for a fast midweek meal.

Method

• (Based on a 2cm/¾inch thick steak)
• Rare: 2½ minutes on each side
• Medium: 4 minutes on each side
• Well done: 6 minutes on each side

1. Heat half the oil in a large non-stick frying pan and cook the onion and garlic for 5-8 minutes until soft.
2. Add the chilli flakes, tomatoes and Worcestershire sauce, bring to the boil, reduce the heat and simmer for 10 minutes, stirring occasionally until thick. Season if required. Remove from the heat and add the olives and oregano.
3. Meanwhile, heat a non-stick griddle or frying pan, season the steaks and coat with the remaining oil on both sides. Cook the steaks according to your preference.
4. Serve the steaks with the sauce, sauté potatoes and steamed broccoli with ginger.

Notes

If preferred cook the steaks under a moderate preheated grill according to your preference.