Steaks with Tomato and Cranberry Relish Steaks with Tomato and Cranberry Relish

Steaks with Tomato and Cranberry Relish

Supper for two that works with beef or lamb steaks, complemented by a fruity tomato and cranberry relish.

prep time
5 mins

cook time
12 minutes

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


  • 2 lean rib-eye, sirloin or rump steaks
  • 1 x 400g can cherry or chopped tomatoes
  • 2 large garlic cloves, peeled and finely chopped
  • 50g dried or fresh cranberries
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly chopped parsley


  1. Prepare the sauce; place the tomatoes In a large pan. Add the garlic, cranberries, seasoning and half the oil.
  2. Bring to the boil, reduce the heat and simmer for 15 minutes, stirring occasionally. Remove from the heat and stir in the parsley.
  3. Heat a large non-stick frying or griddle pan. Season the steaks, smear with the remaining oil on both sides and cook according to your preference.
  4. Arrange the steaks on a plate and serve with the relish, sauté mushrooms and chunky potato wedges.


With beef try rib-eye, sirloin or rump, or if choosing lamb you’ll enjoy this with leg or chump steaks or chops.