To accompany the steak that you have just finished cooking to perfection and are allowing to rest in order to reach the optimal amount of softness, conjure up a batch of this fried tomato and chili sauce for the great taste. It will go perfectly with the steak. If you accompany your dinner with a serving of greens, you will have a meal that is not only complete but also complete in terms of its nutritional value and its low carbohydrate content. steaks of scotch fillet weighing 200 grams each, 2 teaspoon vegetable oil, 1 very little onion, finely sliced and brown in color, 1 clove of garlic that has been crushed, three medium tomatoes, coarsely sliced and seeded, 2 fresh, tiny red Thai chilies that have been finely sliced, and 2 teaspoon tomato paste. Cover and keep warm while you cook four scotch fillet steaks weighing 200 grams in a large frying pan that has been heated and oiled. 
Cover the steaks and keep them covered while they cook. Cook until it is done to your liking. While everything is going on, put two tablespoons' worth of vegetable oil into a Hskillet of medium size and heat it over medium heat. Add one garlic clove that has been smashed along with one tiny brown onion that has been sliced very finely. Cook the onion while stirring frequently until it is soft. Add two teaspoons of tomato paste, three finely chopped medium tomatoes with the seeds removed, and two finely chopped fresh small red Thai chilies. Remove the seeds from three medium tomatoes and finely chop them. Add two teaspoons of tomato paste. Continue to stir often while cooking for another five minutes. 
A steak dinner should always include a side of sauce and a salad with leafy greens. There is another way to cook this recipe which is popular in some parts of the world. In a pot of appropriate size, bring the water to a boil to begin the process of making the sauce. Combine with chili powder, chopped onion, and minced garlic. Mix well. Reduce the temperature slightly. Simmer, covered, for 5 minutes or until tender. Honey, salt, and pepper should be combined with some tomato sauce and vinegar before being served. Bring the liquid back up to a boil while continuously stirring it. Keep the liquid boiling for five minutes, or until it has become somewhat more consistent in consistency. Prepare steak: Remove excess fat from the meat. Create a diamond-shaped pattern on both sides of the steak by making shallow diagonal slashes at regular intervals of one inch. Use a small amount of the sauce to glaze the meat. When using a charcoal barbecue, position the steak so that it is directly over medium embers on the rack of an uncovered grill. 
Turn the meat over once about halfway through the grilling process and brush it with the sauce during the final five minutes of the grilling time. Grill the meat for 17 to 21 minutes, or until it reaches doneness of medium (160 degrees Fahrenheit). (To get the grill ready to use, preheat the gas grill. Turn the temperature down to medium. Put the steaks on the grill rack while the heat is on. Cover and cook as described above.) Reheat the leftover sauce in a small saucepan over low heat until it begins to bubble. To serve, slice the steak very thinly across the grain. Bring the sauce to a simmer. Prepare the tomatoes for the sauce by blanching them, peeling them, cutting them in half, removing the seeds, and then cutting them into cubes. Rinse the bell peppers, cut them in half lengthwise, scrape out the seeds, and then dice the peppers. The onion is first peeled and then cut into pieces. Take the garlic out of its skin and chop it very thinly. After cleaning the mushrooms thoroughly with a clean kitchen towel, cut them into halves or quarters depending on their size. After cutting the chili pepper in half and removing the seeds, it should next be diced. Basil should be washed, shook dry, and then cut into thin strips. In order to properly prepare the steak, first, melt the clarified butter in an oven-safe skillet, then sear the meat on both sides until it acquires a light brown color, and finally, season it with pepper. Cook in an oven that has been preheated to 100 degrees Celsius (about 200 degrees Fahrenheit) for around twenty minutes while keeping the skillet covered with aluminum foil. 
Let stand. After heating the oil in a saucepan, the veggies that have been prepared should be sautéed in the pan for five to eight minutes while being stirred often. Deglaze the pan with the gravy, and then let it boil for some time after you've finished deglazing the pan. After seasoning to taste with salt and pepper, stir in the basil and continue to season as needed. After removing the steak from the oven, any cooking liquids that may have gathered on the plate should be mixed into the sauce. When you are ready to serve, place a slice of steak on each of the four plates that have been heated, and then sprinkle sauce over the top of each dish. You are free to request that the steak be sliced very thinly if that is how you want it. Another recipe is done on the barbecue the process is to prepare the grill for use outside. Use a knife that is sharp enough to make four or five small notches on one side of the steak using the blade of the knife. In order to prepare the garlic, cut it into slices that are incredibly thin. After the meat has been cut into slots, the slices of meat should be inserted into those spaces. Take the stalk off of the red pepper, and then throw it away. Remove the seed clusters from both halves of the pepper by cutting them in half lengthwise and scraping them out with a sharp knife. The meat ought to be diced up into manageable chunks. 
Mix in along with the salt, and then add the oil. Before serving, allow the steaks to marinade in the sauce for at least half an hour. Mix the tomato cubes and the chili sauce together in a bowl with a limited capacity. When cooked to a temperature of the medium, the steaks should be removed from the grill after approximately five minutes. Turn right at a right angle. To finish, pour the tomato-chili sauce over each serving. Flavorful when accompanied by a baked potato and a corn cob that has been roasted.
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