|Deeply flavoured, almost caramelised balsamic sauce|
4 x250g sirloin steaks about 2.5cms thick
50ml sweet white or red wine
2tbl brown sugar
salt and pepper
1. Peel the shallots and garlic. Chop the garlic finely.
2. Heat two tablespoons of olive oil in a pan and add the shallots and garlic, letting them brown gently. Then, add the wine, balsamic vinegar and sugar and cook on a steady flame until the sauce is greatly reduced and starts to caramelise. Turn off the gas or electricity.
3. Heat a griddle and oil it using 2 tablespoons of olive oil. Season the steaks on both sides with salt and pepper.
4. When it’s really hot, plonk the steaks on it, standing them up on their fat so that it cooks crisply. Then, griddle the steaks for 4 minutes on each side.
|Begin by crisping the fat|
5. Remove the steaks and place them on a metal grille over a dish so that any juices can drain into it.
6. Scrape the residue from the griddle into the pan containing the shallots and add any juices from the steaks. Re-heat the shallots, reducing the sauce so that it is thick and beginning to be caramelised.
7. Place each steak on a heated plate and spoon over some of the sauce and the shallots.