Pizzaiola steak recipe

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  • Dairy-free
  • Gluten-free
  • Nut-free
serves: 6
Skill: medium
Prep: 15 min
Cooking: 25 min

Nutrition per portion

Calories 330 kCal 17%
Fat 19g 27%
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  • Serve your steak with this pizzaiola sauce, which gets its name from the traditional pizza topping of tomatoes, oregano, olive oil and olives.


    • 4tbsp light olive oil
    • Salt and freshly ground black pepper
    • 6 fillet steaks, each about 175-200g (6-7oz)
    • 4 shallots, peeled and sliced
    • 1kg (2lb) plum tomatoes, skinned, de-seeded and coarsely chopped
    • 125g (4oz) pitted black olives, sliced
    • 4tbsp chopped fresh oregano leaves
    • A few rocket leaves, to serve


    • Heat 2tbsp olive oil in a heavy-based frying-pan.

    • Season the steaks with the black pepper and add them to the pan. Cook for about 2-3 mins on each side until the meat starts to brown, then remove them from the pan and transfer to a plate.

    • Add the remaining olive oil to the pan and then add the shallots and garlic. Cook for 2-3 mins over a medium heat.

    • Add the chopped tomatoes, the sliced black olives and the oregano and bring to a simmer.

    • Cook the sauce for about 5 minutes, then return the steak to the pan and cook for a further 5-10 mins, until the steak is cooked through as liked.

    • Season the sauce to taste.

    • To serve, spoon the sauce on to warmed serving plates and place a piece of steak on top.

    • Scatter a few rocket leaves on top to add some colour.

    Top tip for making Pizzaiola steak

    As the steak is quite rich, serve with a simple green salad. Not suitable for freezing.

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