SERVES: 6-8 (though if you are feeding a crowd cut the steaks in two and you’ll serve 12!)
PREP TIME: 10 minutes
COOK TIME: 30 minutes
- 4 tablespoons olive oil, plus extra to rub over the beef
- 1 large red onion, cut into thin wedges
- 4 cloves garlic, finely sliced
- 900g vine tomatoes, halved (we kept some of the tops attached to the trusses as they look so pretty!)
- 2 teaspoons brown sugar
- Handful basil leaves, roughly torn
- Handful parsley, roughly torn
- 2 tablespoons capers
- 1.5kg Green Meadows Sirloin Steak
- New seasons potatoes to serve
Put 2 tablespoons of the olive oil into a large heavy-bottomed frying pan and once hot add in the onions and fry until soft and translucent over a medium-high heat. Add in the garlic and fry for 3 more minutes before adding in the tomatoes. Turn up the heat and cook until the tomatoes release their moisture. Add in the brown sugar and season well with sea salt and freshly ground black pepper and cook for a further minute or two. Remove from the heat then garnish with the herbs. Set aside.
Heat the remaining 2 tablespoons of olive oil, drain the capers well then fry them in the oil until they begin to stick and go crunchy. Set aside.
Pre-heat your BBQ. Rub the steaks with olive oil and season well with sea salt and freshly ground black pepper. Put the steaks on the BBQ and cook until it is done to your liking. Turn only once while cooking and make sure you keep your BBQ up high to get some lovely caramelisation on the outside of your steaks. Once done, remove from the heat, cover loosely with tin foil and leave to rest for 3-5 minutes.
To serve, pop a steak (or half a steak) on a plate, top with the tomatoes and then a sprinkling of the capers.