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Minute steak alla Pizzaiola


  • Batten out the steaks as necessary. Then lightly spray with oil, sprinkle with ground pepper and set aside.
  • Spray a large heavy-bottomed pan with oil, heat and gently saute the garlic, onion, mushrooms and capsicum. Add the tomatoes with up to ½ cup stock and seasonings. Mix well and gently cook for about 7-8 mins until thick and fragrant, adding more stock if needed. Then stir in the basil.
  • While the sauce is cooking, cook the steaks to the desired degree on a lightly oiled ridged grill (or BBQ).
  • Put the steaks on individual plates, spoon the sauce along the centre and serve with a simple green salad on the side.


  • 4 x 120 gm porterhouse or rump steaks, trimmed of all fat & sinew
  • olive oil spray
  • sea salt & freshly ground pepper
  • 2 garlic cloves, crushed
  • ½ red onion, chopped
  • 5-6 button mushrooms, sliced
  • 1 small green capsicum, cored, seeded & sliced
  • 2 cans diced tomatoes
  • 1 cup chicken or vegetable stock
  • 10-12 basil leaves, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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