Sicilian Style Steak
Easy
Prep 15 min Cook 15 min
Recipe taken from “My Taste of Sicily” pick up your copy here
My “Sicilian Style Steak” is a super simple recipe and one of my weeknight staples. A perfect one-pan dish for a weekend lunch or family get together. If olives and capers aren’t to your taste…. I love their saltiness. But if you don’t, you can still enjoy this simple recipe with the iconic Italian flavours of celery, tomatoes and fresh oregano.
Ingredients
- 100 ml extra virgin olive oil
- 4 × 150 g sirloin steaks
- sea salt and freshly ground black pepper
- 2 cloves garlic, sliced
- 1 stalk (40g) of celery, finely chopped
- 40 g split green olives, pitted and sliced
- ½ red capsicum, seeded and cut into 1 cm cubes
- 6 ripe tomatoes, diced or 1 × 400g tin peeled tomatoes, diced
- 15 g capers in brine, drained
- ½ teaspoon dried oregano
- crusty bread and green salad, to serve
Recipe Steps
- Preheat oven to 200c
- To peel the tomatoes, bring a saucepan of water to the boil. Score the base of the tomatoes with a cross and remove the eye, then place the tomatoes into the boiling water for approximately 30 seconds until the skin starts to come away from the flesh. Remove the tomatoes from the boiling water and place in a bowl of iced water to cool. Peel the skin, remove the seeds, roughly chop the flesh and set aside.
- Heat the olive oil in a frypan large enough to fit all the steaks over a high heat. Season the steaks with salt and pepper and fry for 30 seconds each side. Remove from the pan and set aside. Add in the garlic and fry for 30 seconds or until just coloured. Add the celery, olives and capsicum to the pan and cook for 5 minutes until the capsicum and celery have softened. Add the tomatoes oregano and capers, lower the heat and simmer for 5 minutes. Place the steaks into a casserole or ceramic baking dish, pour over the sauce and bake for 10 minutes.
Penguin