Ingredients

• 4 lean scotch fillet steaks
• 1 onion, peeled and finely sliced
• 2 cloves garlic, peeled and sliced
• 6 sage leaves, crushed
• 1 cup red wine
• 2 tablespoons olive oil

Tuscan crumble

• 2 tablespoons chopped capers
• ½ cup pitted black or green olives
• 4 finely sliced sundried red peppers or tomatoes
• 2 tablespoons each chopped fresh parsley and marjoram
• 2 cloves fresh garlic, finely diced
• 1 tablespoon extra virgin olive oil

Method

1. Place the steaks in one layer in a dish and scatter over the onion, garlic and sage leaves. Pour over the wine. Cover, refrigerate and allow to marinate for 1 hour.
2. Heat a barbecue hot plate and brush lightly with oil. Add the steak and cook over a moderately high heat for about 5-7 minutes, turning once until the steak is cooked to medium. Cook longer if you prefer your meat well done.
3. Serve the steak topped with a little Tuscan crumble.

Tuscan crumble

1. Mix together the capers, olives, sundried red peppers or tomatoes, herbs, garlic and olive oil.