Ingredients
- 4 thin cut beef steaks
- 1 medium red onion, peeled and finely sliced
- 1 x 227g can chopped tomatoes
- 1 tablespoon freshly chopped thyme leaves
- 2 teaspoons good hot chilli sauce
- From the Store Cupboard:
- 2 tablespoons rapeseed or olive oil
- 1 tablespoon white sugar
Method
- Heat the half the oil in a non-stick pan, add the onion and cook over a medium heat for 3-4 minutes or until soft.
- Add the tomatoes, sugar, thyme and chilli sauce. Cook for 2-3 minutes (for medium). Season.
- Heat the remaining oil in a clean non-stick frying pan.Place the steaks on a chopping board and season on both sides.
- Cook the steaks for 2-3 minutes on each side.Serve the steaks with the sauce, sauté potatoes and seasonal vegetables.
Tips:
If preferred replace the thin cut steaks with sirloin, rump or rib-eye steaks and cook according to your preference using the timings below: (Based on a 2cm thick steak): Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side