Ingredients
Rosie’s Doo Dah Sauce
Your favourite cut of steak from a good butcher
1 onion or shallot, chopped
A handful of cherry tomatoes, halved
Bread of your choice
Lamb’s lettuce
Method
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 are 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. Retain the marinade.
Now lower the heat and add the shallots or onions to the pan, then the cherry tomatoes and cook gently for a few minutes until soft and squidgy.
Pour the remaining 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, 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!
Balsamic & Rapeseed Dressing