RECIPE SpoilYour DadSteak - - BY NAOMI SHERMAN INGREDIENTS - SERVES 1 METHOD RED SAUCE Make the red sauce by placing all of the ingredients, except the oil, into a 1 cup roasted capsicum small blender and blitzing until well combined. ½ cup fresh parsley, roughly chopped 3 tsp smoked paprika Add to a bowl and pour in the olive oil. Mix to combine. 4 cloves garlic, roughly chopped ½ tsp salt Let your steak sit at room temperature for 30 minutes before cooking. ¼ tsp ground black pepper ¼ cup lemon juice Pat the steak very dry and then rub with 1 tablespoon of oil, and season with ¼ cup apple cider vinegar salt and pepper on both sides. ½ tsp chilli 昀氀 akes (optional) ¼ cup olive oil. Heat a cast-iron skillet like a Lodge pan over high heat on the stove. Heat your pan for 5-10 minutes. The red sauce will keep for a couple of weeks in a jar in the fridge. The key to getting a lovely, caramelised crust on your steak is two things: no moisture on the steak and a very high heat in the pan. STEAK 1 T-bone steak Add the remaining tablespoon of oil to the hot skillet and add the steak when 2 Tbsp olive oil, divided it begins to smoke. 1 Tbsp butter Sear your steak for 2 minutes on each side. Add the butter and transfer the steak to a preheated oven at 200°C Cook until it reaches the desired doneness. As a guide, use the following temperatures: Rare - 50°C - 2 minutes Medium rare - 55°C - 3 minutes Medium - 60°C - 4 minutes Medium Well Done - 65°C - 5 minutes Well Done - 70°C - 6 minutes Transfer steak to a plate or cutting board and let it rest for 5 minutes. Cut steak from the bone to serve. To roast your tomatoes, lay them on a tray and drizzle with olive oil. Season lightly with salt and pepper and roast in the oven for 20 minutes. Serve your steak with some wilted greens, fried eggs, roasted tomato, and a drizzle of the red sauce.