4 Quality Mark beef steaks
1 Tbsp finely chopped fresh rosemary
2 anchovy fillets
1/4 cup olive oil
1 tsp crushed garlic
3 large tomatoes
2 shallots
a small handful of basil leaves
3 Tbsp olive oil
1 Tbsp red wine vinegar
In a mortar and pestle or small blender, crush or process together the rosemary, anchovy fillets, oil and garlic to form a smooth paste.
Spread the marinade over the steaks, cover and marinate for 10 minutes.
Brush off excess marinade before cooking.
Cook the steaks on a barbeque over a high heat, until cooked to your liking (3-4 minutes on each side for medium rare).
Stand for 3-5 minutes before serving with the fresh tomato salsa.
Alternatively, pan-fry the steaks in a hot frying pan.
Cut the tomatoes in half horizontally and squeeze out and discard the seeds.
Finely dice the flesh and mix with the shallots, fresh herbs, olive oil and wine vinegar.
Season with salt and pepper.