Pour a good slug of Rosie’s Doo-Dah Sauce into a bowl and add the steaks (fillet tails work really well – cheap, tender and tasty), making sure they ar well covered with the sauce. Leave to sit for an hour or so.
When ready, heat a little oil in a frying pan and when searing hot, add the steaks and cook to your liking; leave them to rest on a warm plate. Now lower the heat and a d a few chopped shallots or onions to the pan and some halved cherry tomatoes and cook gently for a few minutes until soft and squidgy. Then pour the Doo-Dah marinade into the pan and let it all sizzle and bubble a little, adding in any juices which have come out of the resting steaks.
Cut the steak into good sized slices and serve on warm ciabatta bread with some lambs lettuce and the shallot marinade poured over. Season to taste, tuck in and enjoy the juices dripping down your chin! Yum yum!