Time
40 minutes
Serves
4
Difficulty
Easy
Ingredients
4 thin beef steaks – sirloin or flank
1 clove of garlic
400g canned whole peeled tomatoes, drained, deseeded, and chopped
oregano, to taste
3 tbsp extra virgin olive oil
salt and pepper, to taste
Method
Heat 1 tablespoon of olive oil in a non-stick frying pan and quickly sear the steaks on both sides for about 1 minute. Remove the steaks and keep them warm on a covered plate.
Add the remaining two tablespoons of olive oil and the crushed garlic to the pan. Sauté the garlic until golden, and then add the tomatoes. Add salt, and cook over low heat for about 15 minutes. Then sprinkle with oregano.
Add the steaks and their juices and let them cook for another 2 minutes. Season the steaks with salt and pepper and another pinch of oregano. Serve piping hot, with plenty of fresh bread to scoop up the sauce!
