BOOZY BEEF STEAKS

» Snip the fat on the steaks at 1/2-inch/1-cm intervals to stop it curling and shrinking as it cooks. Place the meat in a shallow,
non-metallic dish.

» Mix the whisky, soy sauce, sugar and pepper to taste together in a small bowl, stirring until the sugar dissolves. Pour the mixture over the steak. Cover with clingfilm and leave to marinate in the refrigerator for at least 2 hours.

» Preheat the barbecue. Cook the meat over hot coals, searing the meat over the hottest part of the barbecue for 2 minutes on each side.

» Move the meat to an area with slightly less intense heat and cook for a further 4—10 minutes on each side, depending on how well done you like your steaks.
Lightly barbecue the tomato slices for 1—2 minutes. Transfer the meat and the tomatoes to serving plates. Garnish with parsley sprigs and serve immediately with garlic bread.

SERVES 4

• 4 beef steaks

• 4 tbsp whisky or brandy

• 2 tbsp soy sauce

• 1 tbsp dark muscovado sugar

• tomato slices

• pepper

• fresh flat-leaf parsley sprigs,

to garnish

• garlic bread, to serve