Peppered Steak with Barbecue Sauce

Serves 4

INGREDIENTS

For the steak:

	4 rump steaks
	4 tablespoons olive oil
	2 tablespoons freshly gtound black pepper (or to taste)
	2 tablespoons coarse salt (or to taste)

For the sauce:

	150 ml (1/4 pint) tomato sauce
	2 tablespoons soft brown sugar
	2 tablespoons soy sauce
	1 tablespoon vinegar
	25 g (1 oz) butter
	1 tablespoon oil
	½ cup fresh chopped parsley

PREPARATION:
Steaks:

	Brush the olive oil on both sides of the steaks, and rub on the pepper.
	Grill the steaks to preferred degree
	Sprinkle the desired amount of coarse salt on the steaks
	Transfer the steaks to a serving dish and keep warm while making the sauce.

Sauce:

	Combine tomato sauce, sugar, soy sauce and vinegar in a measuring jug and make up to 300ml (1/2 pint) with cold water.
	Add the sauce to a frying pan. Bring to the boil, stirring.
	Pour a little of the sauce over the steaks and garnish with a sprinkling of Parsley.
	Serve remaining sauce separately