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1 tbsp olive oil
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1 shallot, minced
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2 garlic cloves, crushed
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1 ½ tsp chili flakes
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1 cup pureed canned tomatoes
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¼ cup brown sugar
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1 tbsp tomato paste
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2 tsp honey
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1 tbsp minced parsley
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2 tsp dry basil
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2 tsp dry oregano
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Sea salt and cracked pepper
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2 steaks
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Heat the oil in a saucepan on medium high heat. Saute the shallot for about 5 minutes.
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Add the garlic, chili flakes, cook 1 minute. Add the remaining ingredients, except for the steak. Season to taste with salt and pepper. Simmer 35 to 40 minutes. Heat your grill.
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Season the steaks with salt and pepper. Set aside ½ cup of the sauce. Grill the steaks, basting with the unreserved sauce.
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Serve the steaks with the reserved sauce.