Steak with pizzaiola sauce

Recipe uploaded by

Good Food

3 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Make the sauce. If using fresh tomatoes, roughly chop them. Place in a pan with the garlic, oil, oregano or marjoram and season to taste. Bring to the boil, then simmer for 10 mins, stirring once or twice. Take off the heat, stir in the basil, then set aside.
2. When ready to serve, heat a heavy-based frying pan until you can feel a strong heat rising. Smear the oil on both sides of the steak and season each side. Slap the steak into the centre of the pan and adjust the heat to medium-high. Cook for 6 mins, turning halfway through - this is for medium rare. For a medium steak, allow 7-8 mins in total, allow 8-10 mins for well done.
3. Remove from the pan to a warm platter and leave to stand for 5 mins. Cut in two and serve drizzled with any juices and topped with the sauce.

Per serving

500 kcalories, protein 33g, carbohydrate 5g, fat 39 g, saturated fat 10g, fibre 2g, salt 0.22 g

Latest comments and suggestions

• Robert

  29 May 2008

  Robert rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• roger

  12 July 2008

  roger rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• placebo_effect

  24 July 2009

  placebo_effect rated and commented on this recipe

  

  It wasn't great because I overcooked the steak but this is not the fault of the recipe. The sauce had a nice flavour but I felt like this dish needed something else with it to complete it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2837/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 tbsp olive oil
• 300-350g/10oz-12oz beef steak , such as sirloin, rump or ribeye, about 2cm/¾in thick

FOR THE SAUCE

• 250g vine-ripened tomatoes , or 400g can chopped tomatoes
• 2-3 fat garlic clove , chopped
• 2 tbsp extra-virgin olive oil
• pinch dried oregano or marjoram
• 6 large basil leaves , roughly torn

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Prep 8 mins

Cook 20 mins

Ingredients

• 2 tbsp olive oil
• 300-350g/10oz-12oz beef steak , such as sirloin, rump or ribeye, about 2cm/¾in thick

FOR THE SAUCE

• 250g vine-ripened tomatoes , or 400g can chopped tomatoes
• 2-3 fat garlic clove , chopped
• 2 tbsp extra-virgin olive oil
• pinch dried oregano or marjoram
• 6 large basil leaves , roughly torn

Per serving

500 kcalories, protein 33g, carbohydrate 5g, fat 39 g, saturated fat 10g, fibre 2g, salt 0.22 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk