Steak and Chips with Tangy Sauce

A quick midweek or weekend supper dish with a tangy homemade sauce with garlic, wine and masala.

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 the oil in a pan and cook the garlic until soft, but not coloured. Add the Marsala or sweet sherry and red wine, bring to the boil, reduce the heat and cook for 10-15 minutes until thickened. Stir in the stock or water, tomato purée and chilli flakes and seasoning, if required. Add the parsley or chives. Increase the heat and boil the sauce for 2-3 minutes until thickened.
2. Meanwhile, heat the oil in a large non-stick frying pan. Add the steaks and cook according to your preference.
3. Serve the steaks with the sauce, chips and a side salad.

Notes

If using a griddle pan heat without any oil, and just before cooking the steaks brush with the oil. For a creamy sauce heat a knob of butter in a non-stick pan and cook 2 peeled and finely chopped shallots with 50g/2oz mushrooms until soft but not coloured. Add 30ml/2tbsp Worcestershire sauce and brandy and 90ml/6tbsp good, hot beef stock. Increase the heat and bring to the boil, reduce the heat and add 5ml/1tsp black and green peppercorns, 5ml/1tsp wholegrain or Dijon mustard and 150ml/¼pint double cream or crème fraîche. Season and simmer for 2-3 minutes until a well-flavoured sauce develops. Serve with the steak.