Flat Iron Steaks with Date-infused Barbecue Sauce

Serves 4

4x175g lean flat-iron steaks

Salt and freshly milled black pepper

For the barbecue sauce:

4tbsp olive or rapeseed oil

1 small onion, peeled and finely chopped

4 garlic cloves, peeled and finely chopped

4tbsp tomato ketchup

150ml good, hot vegetable stock

1tbsp runny honey

1tsp cayenne pepper

4 stoned dates, finely chopped

Juice of 1 lemon

Heat the oil in a small saucepan and gently cook the onion and garlic for 10 minutes.

Add the ketchup, stock, honey and cayenne pepper. Simmer for 5-8 minutes until thickened.

Add the dates and simmer for a further 15 minutes, stirring occasionally. Remove from the heat, add the lemon juice and seasoning, stir gently and set aside. Divide the sauce into two bowls.

Place the flat iron steaks on a chopping board, season and brush on both sides with the contents of one bowl of sauce. Cook on a prepared barbecue or under a preheated moderate grill for 3-4 minutes on each side (medium rare) or 5-7 minutes on each side (for medium). Cover with foil and leave to rest for 5-10 minutes.

Serves the steaks with the fresh sauce and accompaniments.