Grilled Steak with Italian Sauce

This is a great little recipe and the sauce adds a love continental addition to grilled steak. It’s easy to prepare and should take no more than 10 minutes to prepare and 20 minutes to cook.

There's something truly magical about the combination of capers and oregano, it's one of my favorite sauces for any type of beef and complements steak really well. It's not so much a sauce as more like a relish with it's thick chunky texture and wonderful taste.

Ingredients

Preparation

I hope you enjoy it as much as I do and please let me know what you think or if you cook it in a slightly different way. This is the beauty of cooking you can always change a recipe slightly to meet your individual taste and I'm sure that’s how most of the best recipes where born.

• To prepare the Italian sauce, gentle warm the olive oil in a sauce pan or frying pan and add the garlic and cook for 1-2 minutes ensuring that you don’t have the heat too high and burn the garlic. If you overcook garlic it gets a little bitter and can spoil the overall flavour of the grilled steak dish. Once this is done add the rest of the Italian sauce ingredient and simmer for around 10 minutes. Once completed just season with a little black pepper and salt to taste.

• Prepare you grill for medium cooking and oil the grill plate with the olive oil. Brush the steaks on both sides with the olive oil and place in the center of the grill. Sear the steaks on both sides for about  1-2 minutes. It’s important that you have the grill on a good heat to sear the grilled steaks. This process helps to seal in the juices and keeps the steaks tender and juicy once cooked.

• Once this is done you can cook the meat further depending on your taste, for rare cook it another 2-3 minutes, for medium around 5 and for well done 8-9.

• Remove the grilled steaks from the BBQ or grill and server with the sauce and salad for a wonderful meal for all the family.

• 4 good size steaks – rib-eye or sirloin
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste

Italian Sauce

• 4 cloves of finally chopped garlic
• 2 teaspoons of olive oil
• 1 teaspoon of finally chopped fresh chili
• 1 teaspoon of honey
• 1 teaspoon of capers
• ½ pint of good quality passata
• 2-3 anchovy fillets
• 1 teaspoon of dried oregano