Try adding dried chilli flakes to sauce with garlic for a spicy kick. This sauce is also delicious stirred through cooked pasta.
1⁄2 x 1kg bag frozen shoestring fries
4 x 200g beef porterhouse steaks
Salt and pepper, to taste
Steamed broccolini, to serve
TOMATO BASIL SAUCE
2 tblsps olive oil
1/3 cup tomato paste
3 cloves garlic, crushed
4 vine-ripened tomatoes (600g), chopped
1⁄2 cup fresh basil leaves, torn
Cook fries according to packet directions. Remove.
2 Meanwhile, season beef with salt
3 Heat an oiled, large chargrill plate over a medium to high heat. Add beef. Cook for about 3 to 4 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes.
4 To make sauce, heat oil in a large saucepan over a medium heat. Add paste and garlic. Cook, stirring for 2 minutes. Add tomatoes. Bring to boil. Gently boil, stirring occasionally for about 5 minutes, or until tomatoes are soft. Remove from heat. Stir in basil. Season.
5 Spoon sauce over beef. Serve with fries and broccolini.