Place all the marinade ingredients in a bowl and mix.

Add the steak and marinate overnight or for at least six hours. Drain your meat from the marinade but keep the sauce to use later.

Remove the meat from the fridge about an hour before cooking, to allow it to come to room temperature.

Heat your griddle pan until it is hot. Add the vegetable oil until it starts to sizzle before adding your steak. This will help to caramelize the meat, which is essential for a delicious crust.

Fry for five to nine minutes on each side depending on how well cooked you like it and how thick the meat is. Turn over every two minutes so that it cooks evenly and does not burn.

Remove and transfer to a plate. Although you have stopped cooking the steak, the heat inside continues to cook the meat. I therefore recommend to slightly undercook the meat before removing it from the frying pan. Using a sharp knife, slice the meat into thick pieces.

Place the retained marinade liquid into the frying pan; bring to a boil and simmer for five minutes. Transfer to a gravy boat or small jug for serving.

Garnish the steak with sprigs of rosemary and a drizzle of the cooked marinade. Serve with crispy French fries.