Pizza Style Beef
4 servings
15 minutes
Recipe from the book "Nigelissima" by Nigella Lawson
1
Heat oil in a non-stick pan that fits 4 steaks. I use a pan with a diameter of 28 cm.
- Garlic oil: 1 tablespoon
2
When the oil is hot, fry the steaks or escalopes on high heat for 30 seconds on each side (if you like your steaks more well-done, keep them on the heat a little longer). Then remove the pan from the heat, transfer the steaks to a large sheet of foil and wrap them to create a loose, tightly sealed envelope. At this stage, I do not salt the meat as the olives are very salty. If you are using regular pitted olives, salt the meat.
- Beef steak: 4 pieces
- Pitted olives: 60 g
- Beef steak: 4 pieces
3
Place the pan back on the heat, add the anchovy fillets, and warm them, mashing with a wooden spoon until they start to dissolve in the oil.
- Anchovies: 4 pieces
4
Add dry oregano and chili flakes, mix. Then place halved tomatoes, olives, and capers in the pan.
- Chili pepper flakes: 0.3 teaspoon
- Cherry tomatoes: 250 g
- Pitted olives: 60 g
- Capers: 2 tablespoons
5
Pour in the red vermouth and simmer for 2 minutes. Add water and stew everything together for another 1 minute.
- Red vermouth: 2 tablespoons
- Water: 2 tablespoons
6
Now it's time to act quickly. While the sauce is simmering, unwrap the steaks and place them on a plate. Pour the juice collected in the foil into the pan, stir it, then immediately pour the contents of the pan over the steaks and sprinkle with parsley.
- Chopped parsley: 1 tablespoon