Beef Steak with Pizzaiola Sauce

Name: Beef Steak with Pizzaiola Sauce (La pizzaiola)
Yield: Serves 4
Cuisine: Italian
Ingredients: 500 g (1 lb 2 oz) beef sirloin steak cut from the bone into 4 slices, each about 2cm (¾ in) thick; seasoned plain flour for dusting; 4 tbsp olive oil; salt and pepper to taste; salt and pepper to taste; 2 garlic cloves, sliced; 1 × 425 g (15 oz) can peeled plum tomatoes, chopped in the can; 2 pinches of dried oregano; 1 tbsp salted capers, rinsed; 3 anchovy fillets

La pizzaiola

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘La pizzaiola is a classic sauce, probably originating from the ingredients used by the pizza-maker - tomatoes, garlic and oregano cooked in olive oil. La pizzaiola can be equally successfully served with fish such as swordfish and tuna.’

Ingredients

500 g (1 lb 2 oz) beef sirloin steak cut from the bone into 4 slices, each about 2cm (¾ in) thick

Europe
Italy
Main course
Mediterranean

Method

Salt the meat on both sides and then dip into seasoned flour. Heat the olive oil in a heavy pan over a high heat. Fry the steak as you like it on both sides. Remove from the pan and keep warm.

For the sauce, add the garlic to the olive oil in the pan (add more if need be), reduce the heat a little and, almost immediately, before the garlic starts to brown, add the tomatoes, oregano, cap