Quick Recipe: Angela Hartnett's Beef with Olives

4 lean sirloin or rib-eye steaks

30ml/2tbsp olive oil

2 medium onions, peeled and thinly sliced

1 garlic clove, peeled and finely chopped

Pinch of dried chilli flakes

1 x 400g can cherry or plum tomatoes

Dash Worcestershire sauce

Salt and freshly-milled black pepper

12 pitted whole black olives, cut in half

15ml/1tbsp freshly-chopped oregano

Heat half the oil in a large frying pan and cook the onion and garlic for five to eight minutes until soft. Add the chilli flakes, tomatoes and Worcestershire sauce, bring to the boil, reduce the heat and simmer for 10 minutes, until thick. Remove from the heat and add the olives and oregano.

Heat a frying pan, season the steaks and coat with the remaining oil on both sides. Cook according to taste. Serve with the sauce, saut potatoes and steamed broccoli with ginger.