This is a super-simple dish and one of my weeknight staples. I just love how the simple flavours of the vegetables and the tomatoes complement a well-cooked steak. Fresh tomatoes are always best.
Serves 4
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
- 6 ripe tomatoes or 1 (400g) tin chopped peeled tomato
- 100ml extra virgin olive oil
- 4 (150g) sirloin steaks
- Sea salt and freshly ground black peppes
- 2 cloves garlic, sliced
- 1 stalk celery, finely chopped
- 40g split green olives, pitted and sliced
- ½ red capsicum (pepper) seeded and cut into 1cm cubes
- 15g salted capers, rinsed
- ½ tsp dried oregano
- 1-2 tbsp oregano leaves
- Crusty bread or mashed potato and green salad to serve
Method
Step 1
Preheat the oven to 200 degrees C.
Step 2
To peel the tomatoes, score the base of each one with a cross and then place in a heatproof bowl. Cover with boiling water and leave for 15 seconds or until the skin starts to come away from the flesh, then drain and refresh in iced water. Peel off the skins and remove the seeds, then roughly chop and set aside.
Step 3
Over high heat, heat the olive oil in a frying pan large enough to fit all the steaks. Season the steaks with salt and pepper and fry for 30 seconds on each side. Transfer the steaks to a casserole dish or baking dish and set aside.
Step 4
Fry the garlic for 30 seconds or until just coloured. Add the celery, olives and capsicum to the pan and cook for 5 minutes or until the celery and capsicum have softened. Add the tomato, capers and dried oregano and then reduce the heat to low and simmer for 5 minutes. Pour the tomato sauce over the steaks and bake for 10 minutes.
Step 5
Taste and adjust the seasoning if necessary, then sprinkle over the fresh oregano. Serve the steaks and sauce with crusty bread and a green salad.
