Bisteccha alla pizzaiola

A quick trip round Waitrose this afternoon and I came home with bargain bin steak. I didn’t go out for steak, but seeing as the weather has been rather mixed today, something a little more cosy sounded good.

A favourite way to cook steak at the moment is “alla pizzaiola”, cooked in a sauce of tomatoes, anchovies, garlic, capers and oregano. It’s a really summery steak sauce and full of Italian flavours.

The recipe is taken from Gennaro Contaldo’s Italian Home Cooking. I reduce the amounts as his recipe is for 8, but basically involves browning off the steak then removing it and adding garlic, anchovies and capers. After a quick fry, you add a tin of tomatoes, oregano and season.

I love Gennaro’s books

At this point, I also add a little squeeze of chilli paste. This stuff is amazing and I always have it to hand. It’s not fearsomely hot – it just adds another layer of flavour and depth to the sauce.

The good stuff

Once that’s been cooked on high for a few minutes, you add the steak back in and cook for another 10-15 minutes. The original recipe is for sirloin steaks so probably a little thinner than the bargain I brought home.

I served mine with some little skin-on roast new potatoes and some rocket. As Gennaro says, the leftover sauce is very good the next day, so that’ll probably be tomorrow’s lunch!

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