Steak with pizzaiola sauce
Try this recipe for a melt-in-the mouth steak with simple Italian sauce
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 8 mins
Cook 15 - 20 mins
- 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.
- 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.
- 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
Recipe from Good Food magazine, September 2005.
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http://www.bbcgoodfood.com/recipes/2837/
http://www.bbcgoodfood.com/recipes/2837/
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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
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 8 mins
Cook 15 - 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
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29 May 2008
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