Pour soy sauce and vinegar on to steaks in a shallow dish. Sprinkle with the garlic and chilli. Cover in clingfilm and marinate in the fridge for 1 – 24 hours. When you want to eat, pour the stock and 3 tbsp 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)
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