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Bistecche alla pizzaiola (sirloin steaks in tomato, caper and olive sauce)

Gennaro Contaldo from Good Food Live
For a flavourful Italian meal try Gennaro Contaldo's recipe for steak served with a tasty tomato sauce

Bistecche alla pizzaiola (sirloin steaks in tomato, caper and olive sauce)

Method

1. Season the steaks with salt and freshly ground pepper. Fry them in a pan with a splash of white wine until cooked to your taste. Once cooked, remove the steaks from direct heat and rest, keeping warm.

2. Now make the pizzaiola sauce. Heat the olive oil in a large frying pan. Add the garlic, chilli, olives, capers, anchovies and oregano and cook over a high heat for around 5 minutes.

3. Add the tomatoes and the stock, and bring to the boil.

4. Add the cooked steaks to the pan. Lower the heat, cover and cook for 45 minutes.

5. To serve, slice the cooked steaks and serve with a green salad or a little fresh pasta.

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Serves: 4

Prep: 10 min
Cook: 50 min

Ingredients
4 thinly-cut sirloin steaks
a splash of White wine
salt and fresh ground black pepper
10 tbsp extra virgin olive oil
5 garlic cloves, thinly sliced
25 large green olives, thinly sliced
1 tbsp capers
10 anchovy fillets
2 tbsp dried oregano
2 x 400g tins tinned chopped tomatoes
200ml beef stock
green salad, to serve (optional)
fresh pasta, to serve (optional)