Carne alla Pizzaiola

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Издатель
Carne alla Pizzaiola

Ingredients
- 4 x 200g (7 oz each) sirloin (striploin) steaks
- 150g (5.3 oz) cherry tomatoes, cut in half
- 1 tin whole peeled tomatoes, crushed by hand
- 4 cloves garlic, crushed and thinly sliced
- salt to taste
- 3 tbsp olive oil
- 1 tsp oregano
- small handful of basil leaves

Method
1. In a large frying pan over high heat, add half of the olive oil. Season the steaks with salt on both sides, then fry them in the pan, aiming to get a good colour while avoiding overcooking the beef.
2. Remove the steaks from the pan and set them aside.
3. In the same pan used for the steaks, over medium heat, add the remaining olive oil and the garlic. Sauté for 1-2 minutes, then add the cherry tomatoes and continue to sauté for an additional 2 minutes.
4. Now, add the crushed canned tomatoes, oregano, and another pinch of salt. Allow this mixture to cook for 3-4 minutes, then add half of the basil and return the steaks to the pan.
5. Spoon the sauce over the steaks, ensuring they are well covered, and they are ready to be served.
6. Present this dish at the centre of the table, garnished with the remaining basil. It pairs wonderfully with good-quality bread, and perhaps consider serving it with a light salad following a pasta course.

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Категория
блюда из мяса
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