Serves: 6Rib-eye steaks look impressive for a dinner party and are perfectly complemented by a sweet tomato ragu

2 tablespoons olive oil
2 red onions, sliced
4 cloves garlic, diced
1 red chilli, sliced
1 teaspoon ground cumin
1 tablespoon tomato paste
1 teaspoon sugar
500g vine tomatoes, chopped
2 tablespoons canola oil
3 rib-eye steaks (around 400g), at room temperature
6 baby gem or baby cos lettuces, halved, washed
50g shaved pecorino cheese
2 tablespoons lemon juice
3 tablespoons extra virgin olive oil

Preheat the oven to 200°C. Heat the olive oil in a saucepan over low heat. Add the onions, garlic, chilli and cumin and cook gently for 5 minutes. Add the tomato paste, sugar and tomatoes. Cook for 30 minutes or until thickened then taste and season with salt and freshly ground black pepper. Keep warm.

Heat the canola oil in a large ovenproof frying pan over high heat. Sear the steaks for 2 minutes each side or until browned then transfer to the oven and cook for 5-10 minutes or until cooked to your liking. Remove from the frying pan and set aside to rest for 5 minutes.

Combine the lettuce and pecorino. Whisk together the lemon juice and extra virgin olive oil and season. Add this dressing to the salad. Serve slices of the steak with the ragu and salad.

Wine - Shiraz.