Steak with Italian Barbecue Sauce

Ingredients

4 steaks, sirloin or rib-eye (about 175g /6oz each)
Filippo Berio Olive Oil
Salt and freshly ground black pepper
Italian Barbecue Sauce:
50ml /3 tbsp Filippo Berio Extra Virgin
Olive Oil
3 garlic cloves, finely chopped
Pinch of dried chilli flakes
1 tsp sugar
1 tbsp capers, rinsed and drained
1 (500ml) jar Passata
2 anchovy fillets, chopped
1⁄2 tsp dried oregano

Method

1. To make the sauce, gently warm the oil in a pan, add the garlic and cook for 1 minute. Add the remaining ingredients and simmer for 10 minutes, season with black pepper.
2. Bring steaks, to room temperature then brush both sides with olive oil. Place over a hot barbecue to sear for 1 minute on both sides then move to a medium heat on the barbecue and season with salt and pepper. Cook for a further 2–3 minutes for rare, 4–5 minutes for medium and 6–8 minutes for well done.
3. Transfer to plates and spoon over the Italian sauce.