Bistecca alla Pizzaiola (STEAK WITH PIZZAIOLA SAUCE)

This classic sauce from Naples is named after the typical pizza ingredients – olive oil, garlic, oregano and tomatoes and is every bit as delicious! Allow the steak to stand at room temperature for 30 minutes before cooking.



4 x 350g sirloin or ribeye steak
For the sauce:
4 tbsp Filippo Berio Olive Oil
1 onion, peeled and finely diced.
3 garlic cloves, peeled and finely
pinch of dried oregano
¾ bottle Cirio Rustic Passata
6 large basil leaves, torn


  1. Heat 2 tbsp olive oil in a deep-sided frying pan. Add the onions
    and cook for 10 minutes until softened. Add the garlic and
    oregano and continue to cook for 5 minutes. Pour in the
    tomatoes and cook for a further 15 minutes. Stir in the
    basil leaves.
  2. When ready to serve, heat a griddle or large frying pan until hot.
    Rub each steak with the remaining olive oil and season with
    black pepper.
  3. Cook approximately 3 minutes on each side for rare, 5 minutes
    each side for medium and 7 on each side for well done. When
    the steak is cooked to your liking, remove and allow to rest for
    5 minutes. Cut into thick slices and pour over the sauce and
    serve with a green salad.

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