This dish was a very popular quick meal in our household when I was a child. The tomato sauce was often served with pasta as a starter and then we would eat the meat afterwards. If you don’t want pasta with it, serve it with lots of good bread to mop up the sauce.
|4 tablespoons extra virgin olive oil||a handful of fresh parsley, finely chopped|
|4 thin sirloin steaks, each about 150g/51/2oz||400 gram can of chopped plum tomatoes|
|1 garlic clove, thinly sliced||1 teaspoon dried oregano|
|4 anchovy fillets in oil, drained||salt and freshly ground black pepper|
|1 tablespoon capers|
Heat the extra virgin olive oil in a large shallow frying pan and fry the steaks for 1–2 minutes on each side to seal the meat. Remove and set aside.
Add the garlic, anchovies, capers and half the parsley and stir-fry for a couple of minutes. Add the tomatoes and oregano, stirring well, and cook on a high heat for 1 minute. Lower the heat, return the steaks to the pan, making sure they are covered with tomato sauce, and cook for 10–15 minutes, depending on the thickness of the meat.
Check for seasoning and, if necessary, add salt and pepper. Remove from the heat, sprinkle on the remaining parsley and serve immediately.
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