1. Meat prep: Heat oil in a deep frying pan. Cook seasoned steak on high heat to seal and brown each side. Take out and allow to rest for 10 minutes before cutting into chunks/cubes (meat should be rare inside). 2. Trinchado: Add some extra oil to the same pan and then add chopped onions, garlic and chilli and sauté for a few minutes until onions have softened. Add the wine to deglaze the pan and then add Worcestershire sauce, bay leaves and paprika and lightly cook. 3. Add the beef stock, tomato paste, sweet chilli sauce and peri-peri sauce and bring to the boil. Simmer for a few minutes before adding the beef cubes. Add the cream and bring back to the boil. Reduce heat and simmer uncovered until sauce is slightly thickened. Adjust seasoning with salt and pepper. 4. Add in the fresh coriander. 5. Serve with pita or ciabatta bread to mop the juices or over French fries or even rice/pap.