Sirloin Steaks With Bloody Mary Sauce -

Sirloin Steaks With Bloody Mary Sauce

This cocktail of ingredients is just as delicious as the drink that inspired it, and as the alcohol evaporates in cooking you need not worry about a hangover.

Ingredients

4 sirloin steaks, about 225g/8oz each

FOR THE MARINADE

30ml/2 tbsp dark soy sauce
60ml/4 tbsp balsamic vinegar
30ml/2 tbsp olive oil

FOR THE BLOODY MARY SAUCE

1kg/2¼lb very ripe tomatoes, peeled and chopped
Tomato purée, if required
50g/2oz/½ cup chopped onions
2 spring onions
5ml/1 tsp chopped fresh coriander
5ml/1 tsp ground cumin
5ml/1 tsp salt
15ml/1 tbsp fresh lime juice
120ml/4fl oz/½ cup beef consommé
60ml/4 tbsp vodka
15ml/1 tbsp Worcestersbire sauce

Details

Serves: 4

Method

1. Lay the steaks in a shallow dish. Mix the marinade ingredients together, pour over the steaks and leave to marinate in the fridge for at least 2 hours, turning once or twice.

2. Place all the sauce ingredients in a food processor and blend to a fairly smooth texture. If the tomatoes are not quite ripe, add a little tomato purée. Put in a saucepan, bring to the boil and simmer for about 5 minutes.

3. Remove the steaks from the dish and discard the marinade. Cook the steaks on a medium-hot barbecue for about 3-6 minutes each side, depending on how rare you like them, turning once during cooking. Serve the steaks with the Bloody Mary sauce.

Related food category:

• Beef