INGREDIENTS:

2 x 200 to 225g rump steaks
75ml red wine
75ml Worcestershire sauce
1 large clove garlic peeled and crushed
1 teaspoon oil

You will also need a shallow dish large enough to hold the steaks closely and comfortably.

Put the steaks in the shallow dish then mix the red wine Worcestershire sauce and garlic together and pour this over the steaks.

Cover with cling wrap then place in the fridge for a few hours or preferably overnight.

When you are ready to cook the steaks drain and dry them carefully with kitchen paper reserving the marinade.

Take a medium frying pan place it on a high heat and heat the oil until its very hot.

Sear the steaks for 4 minutes on each side and 2 minutes before the time is up add the reserved marinade to the pan and let it bubble and reduce by about half.

When the steaks are cooked remove them from the pan to warm serving plates and enjoy with mash spud & veges