Steak and Chips with Tangy Sauce

Name: Steak and Chips with Tangy Sauce
Prep time: 10 min
Cook time: 12 min
Yield: 2
Cuisine: British
Ingredients: 2 lean sirloin, rump, rib-eye or fillet steaks; 2 teaspoons olive oil; 2 tablespoons olive oil; 2 garlic cloves, peeled and finely chopped; 100ml Marsala or sweet sherry; 100ml red wine; 100ml good, hot beef stock or water; 1 tablespoon tomato purée; Pinch dried chilli flakes, optional; 2 tablespoons freshly chopped flat-leaf parsley or chives

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

prep time
10 mins

cook time
12 minutes

serves
2 people

Based on a 2cm thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side

Ingredients

2 lean sirloin, rump, rib-eye or fillet steaks
2 teaspoons olive oil
For the Tangy Sauce:
2 tablespoons olive oil
2 garlic cloves, peeled and finely chopped
100ml Marsala or sweet sherry
100ml red wine
100ml good, hot beef stock or water
1 tablespoon tomato purée
Pinch dried chilli flakes, optional
2 tablespoons freshly chopped flat-leaf parsley or chives

Method

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.
Meanwhile, heat the oil in a large non-stick frying pan. Add the steaks and cook according to your preference.
Serve the steaks with the sauce, chips and a side salad.

Tips:

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 mushrooms until soft but not coloured. Add 2 tablespoons Worcestershire sauce and brandy and 6 tablespoons good, hot beef stock. Increase the heat and bring to the boil, reduce the heat and add 1 teaspoon black and green peppercorns, 1 teaspoon wholegrain or Dijon mustard and 150ml double cream or crème fraîche. Season and simmer for 2-3 minutes until a well-flavoured sauce develops. Serve with the steak.