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Steak Recipes -
Pizzaiola Steaks
4 thin sirloin or rump steaks
fresh herbs, to garnish, optional
sautéed potatoes and a cooked green vegetable to serve
Neapolitan Sauce
1 pound 12 ounces of canned peeled tomatoes, or 1 pound of fresh tomatoes
4 tablespoons of olive oil
2 - 3 garlic cloves, crushed
1 onion, finely chopped
1 tablespoon of tomato paste
salt and pepper
1 1/2 teaspoons of chopped fresh marjoram or oregano, or 3/4 teaspoon of dried marjoram or oregano
2 tablespoons of chopped fresh parsley
1 teaspoon of sugar |
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ºF.If using canned tomatoes, puree them in a food processor, then sieve to remove the seeds. If using fresh tomatoes, skin, remove the seeds, and chop finely.
Heat half of the oil in a pan and cook the garlic and onion very gently for about 5 minutes or until softened.
Add the tomatoes, seasoning, tomato paste, and herbs to the pan. If using fresh tomatoes, add 4 tablespoons of water. Simmer very gently for 8 - 10 minutes, giving an occasional stir.
Meanwhile, trim the steaks if necessary, then season. Heat the remaining oil in a skillet and cook the steaks quickly on both sides to sear, then continue until cooked to your taste - 2 minutes for rare, 3 - 4 minutes for medium, or 5 minutes for well done. Alternatively, cook the steaks under a hot broiler after brushing lightly with oil.
When the sauce has thickened a little, adjust the seasoning and stir in the chopped parsley and the sugar.
Pour off the excess fat from the pan containing the steaks and add the tomato sauce. Reheat gently and serve at once, with the sauce spooned over and around the steaks. Garnish with sprigs of fresh herbs, if using. Sautéed potatoes and a cooked green vegetable make very good accompaniments. Serves 4
 
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