- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 300-350g/10oz-12oz beef steak, such as sirloin, rump or ribeye, about 2cm/¾in thick
Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…
For the sauce
- 250g vine-ripened tomato, or 400g can chopped tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2-3 fat garlic clove, chopped
- 2 tbsp extra-virgin olive oil
- pinch dried oregano or marjoram
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 6 large basil leaves, roughly torn
Make the sauce. If using fresh tomatoes, roughly chop them. Place in a pan with the garlic, oil, oregano or marjoram and season to taste. Bring to the boil, then simmer for 10 mins, stirring once or twice. Take off the heat, stir in the basil, then set aside.
When ready to serve, heat a heavy-based frying pan until you can feel a strong heat rising. Smear the oil on both sides of the steak and season each side. Slap the steak into the centre of the pan and adjust the heat to medium-high. Cook for 6 mins, turning halfway through – this is for medium rare. For a medium steak, allow 7-8 mins in total, allow 8-10 mins for well done.
Remove from the pan to a warm platter and leave to stand for 5 mins. Cut in two and serve drizzled with any juices and topped with the sauce.