Categories: April

Ingredients

• 2 tbsp chopped fresh thyme
• 2 tbsp fresh oregano leaves
• 1 tsp cumin seeds
• 4 garlic cloves
• 1 tsp sea salt
• zest and juice of 1 lemon, plus 2 extra lemons, halved to serve
• 4 tbsp extra-virgin olive oil
• 4 sirloin steaks, about 200g each
• 1/2 tsp dried chilli flakes
• 4 anchovy fillets
• 400g can chopped tomatoes
• 8 black olives, chopped
• 1 tbsp capers

Directions

1. Put the herbs, cumin, 2 garlic cloves and sea salt in a pestle and mortar and crush together. Add half the zest and 2 tablespoons of the olive oil. Flatten the steaks with a rolling pin, then rub in the marinade. Set aside for 20 minutes to marinate.

2. Crush the remaining garlic. Heat the remaining oil in a pan, then add the garlic, chilli and anchovies. Cook for 1 minute over a medium heat, mashing the anchovies into the oil. Add the tomatoes, remaining zest and the lemon juice. Cook over a low heat for 5-6 minutes. Add the olives and capers and simmer for 2 minutes.

3. Heat a griddle pan over a high heat. Add the steaks and cook for 2-3 minutes each side. Griddle the lemons until caramelised. Rest the steaks for 5 minutes while you reheat the sauce. Serve the steaks with the sauce, lemons and mashed potato.

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