4 rib-eye steaks
a little olive oil

for the sauce
1tbsp oil, plus extra, for the steaks
100g shallots, finely chopped
1 garlic clove, crushed
1½tsp dried chilli flakes
½tsp sweet paprika
1tsp ground cumin
½tsp ground cinnamon
1tsp dried oregano
3tbsp cider vinegar
125g tomato sauce
1½tbsp dark brown sugar

For the sauce, heat the oil in a small saucepan, add the shallots and cook gently until translucent. Add the garlic, chilli, paprika, cumin and cinnamon, and cook for another minute, stirring constantly. Add the remaining ingredients and 75ml water. Bring to the boil then reduce the heat to medium-low and leave to cook for 3 minutes.

For the steaks, brush them lightly with olive oil, season and cook on a hot frying pan or barbecue for 3 or 4 minutes on each side. Leave to rest for 5 minutes and serve with the barbecue sauce.

Print Friendly, PDF & Email
(Visited 185 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *