Perfect in 28cm or 30cm Deep Fry Pan - serves 4

In this recipe the pan and glass lid are used to the fullest. First, a quick and tasty tomato, garlic and olive sauce is prepared; and after a rinse with hot water, the pan is re-heated to sear thin pieces of succulent beef. From start to finish the recipe, plus your favourite pasta, takes no more than 20 minutes to cook. Ideal for a mid-week meal. 

INGREDIENTS:

2 tablespoons extra virgin olive oil

1 small onion, finely chopped

2 garlic cloves, crushed

12 oz. plum tomatoes, halved

1 teaspoon dried oregano

6 pitted black olives, thinly sliced

1 lb. good quality steak, cut into 4 pieces (each about ¾ inches thick) 

Salt

Freshly cracked black pepper 

1. Heat oil in the pan over medium heat. Add onion and garlic and sauté gently, without colouring, for 1 minute. Add tomatoes, oregano, olives and 2 tablespoons of water. Season with salt and pepper.  Cover with glass lid and simmer, stirring once or twice, for 10 minutes.

2.  While sauce is cooking, trim beef of any fat. Place each piece of beef between two sheets of plastic wrap and pound until each is almost 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 wipe dry.

4. Place the pan back on the heat, and wipe surface with oil. When hot add the pieces of beef and sear, uncovered, for 2 – 3 minutes on each side.

5. Spoon a little of the sauce over each piece of beef, cover with the lid and cook for a further 2 minutes. Serve immediately with your favourite pasta.