Steak with puttanesca sauce

    Steak with puttanesca sauce

    (1)
    1save
    30min


    1 person made this

    About this recipe: This is a really quick recipe for dressing up lean rump steak. A gutsy tomato sauce, boosted with anchovies and capers, is made in the same pan, and all that's needed is some crusty French bread and a side salad for a deliciously easy meal.

    Ingredients
    Serves: 4 

    • 25 g anchovy fillets, drained
    • 2 tablespoons low-fat milk
    • 2 tablespoons olive oil
    • 1 red onion, roughly chopped
    • 2 garlic cloves, crushed
    • 1 red chilli, deseeded and finely chopped
    • 350 g cherry tomatoes, halved
    • 2 tablespoons bottled capers, rinsed
    • 1 teaspoon dried oregano
    • 4 lean rump steaks (about 115 g each)

    Directions
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Lay the anchovies flat in a small dish, spoon over the milk and leave to soak while you begin preparing the sauce. (This soaking will remove a lot of the saltiness from the anchovies to give a mellower flavour.)
    2. Heat 1 tablespoon of the oil in a large, heavy frying pan, add the onion and cook gently for 3–4 minutes until soft.
    3. Stir in the garlic and chilli, then add the tomatoes, capers and oregano. Drain off and discard the milk from the anchovies, roughly chop the anchovies and add to the sauce. Stir around and cook gently for 5 minutes or until the tomatoes are lightly cooked. Tip the sauce out into a bowl and set aside while cooking the steaks.
    4. Rinse out the pan and reheat. Brush the steaks lightly on both sides with the remaining oil and season with some freshly ground black pepper. Place the steaks in the hot pan and cook over a medium–high heat for 2–3 minutes on each side for rare or 4–6 minutes on each side for medium.
    5. Pour the sauce over the steaks in the pan and heat through, then serve immediately.
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    Reviews and ratings
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    (1)

    Reviews in English (1)

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    This recipe was so easy and so delicious. We are having guests for dinner on Saturday night so I thought I had better try it out first. The capers and Anchovies give it a real savory taste and is not the least bit overpowered by the Anchovies. (the milk is a great trick!)  -  25 May 2010  (Review from Allrecipes AU | NZ)

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