Serves 4-6
INGREDIENTS
4 X 200g/7oz rump steaks
3 tbsp dark soy sauce
1 tsp chilli sauce
1 clove garlic, crushed
1 tbsp oyster sauce
juice of 1 lime
1 piece fresh ginger, 2.5cm/1 in long, peeled and finely chopped
vegetable oil, for brushing
2 tsp whole black peppercorns
1 tbsp sugar
2 tbsp tamarid sauce
3 tbsp dark soy sauce
1 tbsp oyster sauce

Dipping Sauce
75ml/5 tbsp/1/3 cup beef stock
2 tbsp tomato sauce (ketchup)
1 tsp chilli sauce
juice of 1 lime

src="http://www.recipe-world.co.uk/wp-content/uploads/2009/01/sizzling_steak.jpg" alt="Sizzling Steak" title="sizzling_steak" width="300"

height="275" class="size-medium wp-image-772" />

Sizzling Steak

Pound and blend all the ingredients together. Pour the marinade over the beef and allow the flavours to mingle for up to 8 hours.

Heat a cast iron grilling plate over a high heat. Scrape the marinade from the meat and reserve. Brush the meat with oil and cook for 2 minutes on each side, or as you prefer.

Place the marinade in a pan, add thel stock, sauces and lime juice and simmer briefly. Serve the steaks and the dipping sauceI separately.

Serves 1

INGREDIENTS

1 sirloin steak, 2.5-4 cm/1-1/1/2 inches thick
about 2 tablespoons olive oil
salt and pepper
salad leaves, to serve

La Fiorentina

Prepare the barbecue or grill(can be done on either).

Put the steak on the barbecue/grill and cook for 5 minutes, then turn the steak over and sprinkle the cooked side with salt and pepper. Cook

further 5 minutes, turn again and sprinkle the second cooked side with salt and pepper. Cook for 2 minutes.

Remove the steak from the barbecue grill and sprinkle with olive oil. Serve immediately with salad leaves.