T-bone steaks with tomato, caper and rosemary sauce

Method

1. Heat a frying pan until smoking hot. Add the tomatoes and cook for 3-4 minutes, shaking the pan occasionally, until the tomatoes have lots of spots of charring on them and are starting to split. Add a splash of water to the pan, let it bubble, then return to a low heat and add the onion and olive oil. Stir everything together and cook for 3-4 minutes until the onion has softened slightly.
2. Add the garlic and whole rosemary sprig and cook for 2-3 minutes, stirring occasionally. Add the capers and cook for 2 minutes more, then add the balsamic vinegar and some black pepper. Taste and add a little salt or sugar if needed. Stir in the chopped rosemary leaves.
3. Rub the steaks with oil and season all over with salt and pepper. Heat the oven to 220°C/200°C fan/gas 7. Heat 1 or 2 griddle pans to smoking hot and cook the steaks on them, pressing the meat down onto the bars using a spatula, for 2 minutes on each side, until coloured with a good crust. Transfer to a baking tray and put in the oven for 5 minutes for medium-rare, or 7-10 if you prefer it cooked more. Take the steaks out of the oven and rest on a plate for 5 minutes. Tip any juices into the tomatoes.
4. To serve, reheat the tomato sauce quickly, then slice the steaks, removing the bone. Serve slices of steak with the tomato sauce spooned over. Roast potatoes would be a good accompaniment.