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Bistecca alla Pizaiola

Method

  • Heat a little oil in a heavy-bottomed pot and gently sauté the onion and garlic until tender, regularly stirring.
  • Add the tomatoes with 1 cup stock, the sambal and a decent amount of seasonings. Mix well and cook until fragrant and thickish, adding more stock if needed.
  • Then add the olives and basil. Stir well and taste for seasoning.
  • Heat a thin layer of oil in a heavy-bottomed pan and just seal the generously seasoned steaks on both sides. Remove.
  • Pour off any oil from the pan, turn down the heat and return the steaks, slightly overlapping. Then spoon some of the sauce down the centre, cover and cook the steaks to the desired degree. (If you like your meat well done, turn the heat right down.)
  • Serve with your favourite potato dish on the side.

Ingredients

  • olive oil
  • 1 large onion, finely chopped
  • 1-2 large garlic cloves, crushed
  • 2 x 400 gm cans diced tomatoes
  • 1-1½ cups chicken stock
  • 1 tbsp sambal oelek (or any chilli paste)
  • sea salt & freshly ground pepper
  • 8 pitted black olives, sliced
  • 6 basil leaves, torn
  • 4 x 200 gm rump steaks, trimmed well

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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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm