This was the first recipe I ever cooked where I made a marinade for steaks. I have updated the ingredients for the marinade and this really does make a delicious sauce to go with the steak.
Steak Marinated in a Tomato and Herb Sauce
Prepares: 4 servings
- Preparation time: 10 minutes
- Marinading time: 6 hours or overnight
- Cooking time: 10 minutes
- 4 x 170g (6 oz) steaks
- 225ml (8 fl oz) passata (1 cup)
- 60ml (2 fl oz) cider vinegar (¼ cup)
- 1 tbsp tomato purée
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- fresh, oregano leaves
- salt and freshly milled black pepper
- Trim any excess fat from the steaks and put in a glass or ceramic dish large enough to lay them in a single layer.
- Stir the rest of the ingredients in a bowl until well blended. Pour over the steaks. Then turn the steaks so they are coated with the marinade. Cover the dish and refrigerate for at least 6 hours, or overnight.
- Drain the steaks and pat dry. Reserve the marinade. They can now be BBQ’d or cooked in a little oil and butter in a frying pan/skillet.
- Once they are cooked to your liking, transfer to a plate, cover, and keep warm. Rest the steaks for 5 minutes, turning halfway through, for the juices to be absorbed back into the steak.
- Meanwhile, pour the reserved marinade in a small pan, stir and bring to the boil. (If the steaks were cooked in a frying pan/skillet use this.) Reduce the heat and simmer for a couple of minutes. A little water can be added if the sauce reduces too much.
- To serve, pour the sauce over the steaks and accompany with baked potatoes and seasonal vegetables.
Updated: June 25, 2019