Steak Pizzaiola 🇮🇹

It's that time of year when I enjoy a little slow cooking over the stove, basking in the warmth of the kitchen and the promise of a satisfying meal like Steak Pizzaiola, an Italian dish featuring lightly fried steaks in a tangy tomato sauce, served with mashed potatoes or crusty bread.  Use thinly cut pieces of beef such as 'sizzle steak' or 'minute steak' that can be cooked quickly.  Cheaper cuts of meat will benefit from a gentle pounding with a mallet to tenderise prior to cooking.  Cherry tomatoes give a burst of sweetness and freshness to the sauce amongst the other Mediterranean ingredients.

Serves 3-4

INGREDIENTS

• 400g / 14oz thinly cut topside or sirloin steaks, about 0.6cm / ¼" thick
• 3 tablespoons olive oil
• 2 garlic cloves, finely chopped
• ⅓ cup white wine
• 375g / 13¼oz cherry tomatoes, larger ones sliced in half
• 2 tablespoons tomato paste
• 1 teaspoon capers
• ½ cup olives
• 1 cup vegetable or chicken stock
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• sea salt, to taste
• a handful of basil leaves, for garnishing

METHOD

1. Take the steaks out of the fridge and bring them back to room temperature.  
2. (Optional) Place steaks in between 2 sheets of plastic wrap or baking paper.  Use the textured side of the mallet to pound and tenderise the meat, starting from the centre and working outwards to the edges.
3. In a plate, coat steaks with 2 tablespoons of olive oil.
4. Heat a large frying pan over medium high heat until very hot.  Fry the steaks in 2-3 batches so the pan is not overcrowded, about 1 minute each side.  Remove steaks to a plate and set aside.
5. Add remaining tablespoon of oil to the same pan and reduce the heat to medium low.  Add the chopped garlic and sauté for 30 seconds or until fragrant.
6. Pour in the wine.  Deglaze the pan by scraping any brown bits off with a wooden spoon.  Let it simmer for 1 minute.
7. Add the cherry tomatoes.  Turn the heat up a notch and cook for about 5 minutes or until they begin to soften.
8. Add the tomato paste, capers, olives, oregano and stock.  Stir to combine and bring to a simmer.  Let the sauce cook gently over low heat for 10 minutes, or until it has reduced and thickened.  Stir occasionally.  Season with sugar and salt, to taste.
9. Transfer steaks back to the pan and warm them through in the sauce for 1-2 minutes.  Garnish with basil leaves.
10. Serve with mashed potato or crusty bread.