Entrecôte steak with BBQ sauce

STEP BY STEP

Let's make something delicious.

1. 01

   For the BBQ sauce, peel and chop the onion, garlic and ginger. Chop the chilli. Heat the oil in a saucepan and gently sauté the chopped ingredients for about 5 minutes.

2. 02

   Stir in the sugar, vinegar and bay leaves. Add the passata and 300 ml water. Simmer for about 30 minutes until the sauce is thick.

3. 03

   Remove the bay leaves and purée the sauce. Season to taste with salt and pepper.

4. 04

   For the potato salad, wash the potatoes, boil until tender, drain and leave to steam dry. Hard-boil the eggs, cool in cold water and peel.

5. 05

   Dice the onions and bacon and fry in hot oil until golden brown. Drain the olives and press them lightly with a knife. Chop the parsley. Quarter the potatoes and eggs.

6. 06

   Mix all the potato salad ingredients together and season with salt and pepper. Leave for about 60 minutes to allow the flavours to develop.

7. 07

   Pat the steaks dry and season with salt and pepper. Barbecue over direct high heat for 2.5 minutes per side, brushing the meat with BBQ sauce as it cooks. Move the steaks to the edge of the barbecue, scatter with thyme and leave to rest for about 3 minutes.