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.
PREP TIME: 15 MINS COOKING TIME: 30 MINS SERVES: 4
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
- 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
- When ready to serve, heat a griddle or large frying pan until hot.
Rub each steak with the remaining olive oil and season with
- 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.