← Nouns Cooking · Italian

Ingredients

• 600 g thin beef steaks (rump, sirloin or topside), about 1 cm thick
• 400 g tinned plum tomatoes, crushed by hand
• 3 cloves Garlic, sliced
• 1 tsp Dried oregano
• 4 tbsp extra virgin olive oil
• 1 handful basil leaves (optional)
• Salt
• Black pepper

Method

1. Pat the steaks dry and season them. Heat 2 tbsp of the oil in a large frying pan over high heat and sear them for 1 minute per side. Set aside on a plate.
2. Lower the heat, add the rest of the oil and the garlic and cook for 1 minute without letting it brown. Add the tomatoes, oregano and a pinch of salt and simmer for 12–15 min, until thick.
3. Return the steaks and their juices to the pan, spoon the sauce over and simmer for 3–5 min, until the meat is cooked to your liking.
4. Scatter with basil and serve with crusty bread; any leftover sauce is perfect on pasta the next day.

Tips

• For tougher cuts, simmer them in the sauce for 30–40 min with a lid on until tender.
• Some Neapolitan cooks add a few capers or olives with the oregano.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina BBC Good Food GialloZafferano