Sirloin steaks in a tomato and caper sauce

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For the steak

For the sauce

  • 2 cloves garlic, thinly sliced
  • 6 anchovy fillets
  • 2 tbsp capers, rinsed and drained
  • handful fresh flatleaf parsley, finely chopped
  • 1 x 400g/14oz can plum tomatoes
  • 2 tbsp dried oregano

For the couscous