Soy chilli steaks
- 6 fillet steaks, about 175g each
- 50 ml soy sauce
- 50 ml white wine vinegar
- 4 garlic cloves, crushed
- 1 green chilli, seeded and chopped
for the gravy
- Pour soy sauce and vinegar on to steaks in a shallow dish. Sprinkle with the garlic and chilli. Cover in cling-film and marinate in the fridge for 1 to 24 hours. When you want to eat, pour the stock and 3 tablespoon of marinade into a large, shallow sauté pan. Boil until reduced by two thirds. Stir in the Smoked Chilli Jelly.
- Preheat a large griddle pan. Add the drained steaks and fry for 1 minute each side, then 2 minutes each side: or longer if you prefer them well done. Serve with the gravy.
(The Party magazine)