Beef Pizzaiola

First, a quick and very tasty tomato, garlic and olive sauce is made then, following a rinse with hot water, the pan is re-heated to sear thin pieces of succulent beef.

Le Creuset Toughened Non-Stick 28 or 30cm Deep Frying Pan. In this recipe the pan, and optional glass lid, are used to maximum benefit. From start to table the recipe, plus your favourite pasta, takes no more than 20 minutes to cook, so it’s ideal for a mid-week meal.

Serves 4

  • 2 tablespoons extra virgin olive oil
  • 1 small onion, chopped finely
  • 2 garlic cloves, crushed
  • 350g (12oz) baby plum tomatoes, halved
  • 1 level teaspoon dried oregano
  • 6 pitted black olives, sliced thinly
  • 4 x 125g (4oz) good quality steak, approximately 2cm (3/4 inch) thick
  • Salt
  • Freshly ground black pepper

1) Heat the oil in the pan over a medium setting. Add the onion and garlic and fry gently, without colouring, for 1 minute. Add the tomatoes, oregano, and olives with 2 tablespoons of water. Season with salt and pepper then cover with the lid and simmer, stirring once or twice, for 10 minutes.

2) While the sauce is cooking, trim the beef of any fat, then put the pieces of beef between two pieces of cling wrap and beat out until each is approximately doubled in size. Season with black pepper.

3) After 10 minutes the sauce will be cooked sufficiently but should still be quite chunky in texture. Transfer to a bowl, cover and keep warm. Rinse out the pan with hot water and dry.

4) Put the pan back on the heat wiping a smear of oil over the surface. When hot add the pieces of beef and sear, uncovered, for 2 – 3 minutes on each side.

5) Spoon a little of the pizzaiola sauce over each piece of beef, cover with the lid and cook for a further 2 minutes.

Serve immediately with your favourite pasta.