Savory Beef Steaks with Tomatoes and Olives

Bistecche Saporite

This recipe works well with either tenderloin steaks or thinly cut rib-eye steaks. The combination of tomatoes, olives, and oregano give this dish a distinctively Italian flavor. Serve with good crusty bread to soak up the sauce.

Preparation time: 25 minutes
Total time from start to finish: 40 minutes


  • 1 medium yellow onion
  • 3 tablespoons extra virgin olive oil
  • 1 medium clove garlic
  • 1 pound ripe tomatoes
  • Salt
  • Freshly ground black pepper
  • 6 Kalamata olives
  • 1 to 2 sprigs fresh oregano
  • 4 beef rib-eye steaks, 6 to 8 ounces each, about ½ inch thick, or 6-ounce tenderloin steaks, about 1 inch thick


  1. Peel, halve, and thinly slice the onion crosswise. Put it with 2 tablespoons of the olive oil in a 10-inch skillet and place over medium heat. Sauté, stirring occasionally, until the onion turns a rich golden color, about 10 minutes.
  2. While the onion is sautéing, peel and thinly slice the garlic. Peel the tomatoes and coarsely chop. When the onion is done, add the garlic and sauté for 1 minute. Add the tomatoes, season with salt and pepper, and cook until the tomatoes are reduced and no longer watery, 15 to 20 minutes.
  3. While the tomatoes are cooking, slice the flesh of the olives from the pits. Chop enough of the oregano leaves to measure teaspoons. Once the tomatoes are reduced, add the olives and oregano and cook for another minute. Remove from the heat and set aside.
  4. Put the remaining 1 tablespoon olive oil in a large skillet and place over medium-high heat. When the oil is hot, put in as many steaks as will fit. Cook for 3 to 4 minutes on each side for medium-rare tenderloin or 2 to 3 minutes for rib-eye. When all the steaks are done, season them with salt and pepper and put them in the pan with the sauce. Place over high heat to reheat the sauce. Turn the steaks in the sauce and serve at once.