4 small sirloin steaks (about 100g/4 oz each) 1 inch thick, trimmed of excess fat

15ml/1 tablespoon olive oil

4 cloves garlic, peeled and crushed

3 tablespoons sundried tomato paste

150ml/ 1/4 pint red wine

3 tablespoons fresh oregano, chopped

1 small aubergine, cut into 2 inch slices (optional)

2 small courgettes, cut lengthways into two pieces

1 yellow pepper, halved, deseeded and cut into 8 pieces

1 red pepper, halved, deseeded and cut into 8 pieces

A little salt and freshly ground black pepper


Mediterranean Beef and Vegetables

Serves 4 people Cooking time: 35 minutes (plus marinade for 1.5 hours)

1. Place the steaks in a shallow dish. Mix the olive oil, garlic, sundried tomato paste, red wine, oregano and season together and pour over them. Cover and leave to marinade in the fridge for one hour or more.

2. Thirty minutes before you begin cooking, add the prepared vegetables to the marinade and put it back in the fridge.

3. Remove vegetables and grill on a low temperature for about 25 minutes.

4. To cook the steaks, turn the grill up to high for 7–10 minutes until the meat is no longer pink.

5. Meanwhile, pour remaining marinade into a small saucepan and heat to boiling point. Allow to thicken.

6. Place steak and vegetables on warm plates and drizzle marinade over them. Serve with crusty bread or a baked potato. The vegetables in this recipe are available from Irish producers. Buying Irish is good for our economy, our environment and our health (food has less distance to travel).