Pizza Style Beef

Heat oil in a non-stick pan that fits 4 steaks. I use a pan with a diameter of 28 cm.

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.

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.

Add dry oregano and chili flakes, mix. Then place halved tomatoes, olives, and capers in the pan.

Pour in the red vermouth and simmer for 2 minutes. Add water and stew everything together for another 1 minute.

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.