1. Remove the steaks from the chiller and bring to room temperature
2. Preheat the BBQ for direct grilling or use a heavy-based griddle pan
3. Rub the steak with a little schmaltz or oil & season with salt
4. Sear the steak on all sides until nicely browned then turn the steak over for 5 to 6 minutes brushing with a little strawberry relish to glaze the steak for a final couple of minutes, caramelizing the outside with a core temperature of 50°C before resting for a rare steak.

1. Place all ingredients into a heavy-based saucepan
2. Gently heat over a low heat uncovered & cook stirring frequently for 30 minutes or until it's rich and glossy.

1. Simply whisk all ingredients together.

Carve the steak into thin slices and divide it between four plates, serve with additional strawberry relish, summer salad leaves and drizzle with vinaigrette alongside a freshly baked sourdough loaf and salted butter. I love to drink a light red wine such as a Pinot Noir from Burgundy with this dish.

Note :

This recipe will be great with any of our steaks. Aleppo pepper can be purchased at most good delis or replaced with any chilli flakes or even traditional cracked black pepper.