Steak with Rojo Sauce
- 230g rump steak, seasoned
- 1 tbsp olive oil
- 1 chopped red onion
- 1 crushed garlic clove
- ½ tsp dried mixed herbs
- 5 tbsp veg stock
- 1 tbsp sundried tomato paste
- 1 tbsp red wine vinegar
- 300g cherry tomatoes, halved
- Cooked polenta, to serve
- Grated parmesan, to serve
- Fry the onion in ½ tbsp of oil for 3 mins to soften, then add the garlic and fry for a minute more. Add the herbs, stock, tomato paste, vinegar and tomatoes, stir well, then remove from the heat. Spoon onto plates and keep warm.
- Add the remaining oil to the pan and fry the steak for 2 mins on each side, or until cooked to your liking. Leave to rest for 5 mins, then thinly slice and serve over the tomatoes with a dollop of polenta scattered with parmesan on the side.
25 mins
2 serving