Sirloin Steak in a Tomato and Caper Sauce
This recipe is from Delicious magazine and it did well to get cooked and typed up.
I have one of those Country Road bags completely full of recipes pulled from different magazines and newspapers and with so many cookbooks and recipes online, it is a rare lucky-dip into the bag for the occasional lunch or dinner.
Anyway, pretty glad we picked this one.
Easy, healthy, tasty and definitely worthy of typing up.
Served with a parsnip mash (with cumin, cayenne, nutmeg and walnut oil) and some steamed beans.
¼ cup olive oil
4 x 150gm sirloin steaks (we used porterhouse)
2 garlic cloves, thinly sliced
6 anchovy fillets in oil, drained
2 tbsp capers, rinsed and drained
Small handful flat-leaf parsley, finely chopped, plus extra to serve
400gm can tomatoes
2 tsp dried oregano
- Place 1 tbsp oil in a frypan over a high heat. In batches, sear the steaks for 1 minute on each side and set aside.
- Reduce heat to medium then add the remaining 2 tbsp oil to the pan. Cook garlic, anchovies, capers and parsley, stirring for 2 – 3 minutes until the anchovies melt.
- Add tomatoes and oregano and simmer over medium-high heat, stirring occasionally for 5 minutes or until thickened.
- Reduce heat to medium. Return steaks and any resting juices to the pan. Cover the steaks with the sauce then simmer for 6 minutes for medium-rare.
- Serve sprinkled with parsley leaves.