This has a Neapolitan sauce, using the delicious red tomatoes so abundant in that area, hut canned ones make an excellent alternative.
2 x 425 g (14 oz) cans peeled tomatoes or 750 g (1 1/2 lb) fresh tomatoes
4 tbsp olive oil
2 - 3 garlic cloves, crushed
1 onion, chopped finely
1 tbsp tomato puree (paste)
1 1/2 tsp chopped fresh marjoram or oregano or 3/4 tsp dried marjoram or oregano
4 thin sirloin or rump steaks
2 tbsp chopped fresh parsley
1 tsp sugar
salt and pepper
fresh herbs, to garnish (optional)
saute potatoes, to serve
4 tbsp olive oil
2 - 3 garlic cloves, crushed
1 onion, chopped finely
1 tbsp tomato puree (paste)
1 1/2 tsp chopped fresh marjoram or oregano or 3/4 tsp dried marjoram or oregano
4 thin sirloin or rump steaks
2 tbsp chopped fresh parsley
1 tsp sugar
salt and pepper
fresh herbs, to garnish (optional)
saute potatoes, to serve
method
1. If using canned tomatoes, puree them in a food processor, then sieve to remove the seeds. If using fresh tomatoes, peel, remove the seeds and chop finely.
2. Heat half the oil in a pan and fry the garlic and onions very gently until soft - about 5 minutes.
3. Add the tomatoes, seasoning, tomato puree (paste) and chopped herbs to the pan. If using fresh tomatoes add 4 tablespoons water too, and then simmer very gently for 8-10 minutes, giving an occasional stir.
4. Meanwhile, trim the steaks if necessary and season with salt and pepper. Heat the remaining oil in a frying pan and fry the steaks quickly on both sides to seal, then continue until cooked to your liking - 2 minutes for rare, 3 - 4 minutes for medium, or 5 minutes for well done. Alternatively, cook the steaks under a hot grill (broiler) after brushing lightly with oil.
5. When the sauce has thickened a little, adjust the seasoning and stir in the chopped parsley and sugar.
6. Pour off the excess fat from the pan with the steaks and add the tomato sauce. Reheat gently and serve at once, with the sauce spooned over and around the steaks. Garnish with fresh herbs, if liked. Saute potatoes make a good accompaniment with a green vegetable.
2. Heat half the oil in a pan and fry the garlic and onions very gently until soft - about 5 minutes.
3. Add the tomatoes, seasoning, tomato puree (paste) and chopped herbs to the pan. If using fresh tomatoes add 4 tablespoons water too, and then simmer very gently for 8-10 minutes, giving an occasional stir.
4. Meanwhile, trim the steaks if necessary and season with salt and pepper. Heat the remaining oil in a frying pan and fry the steaks quickly on both sides to seal, then continue until cooked to your liking - 2 minutes for rare, 3 - 4 minutes for medium, or 5 minutes for well done. Alternatively, cook the steaks under a hot grill (broiler) after brushing lightly with oil.
5. When the sauce has thickened a little, adjust the seasoning and stir in the chopped parsley and sugar.
6. Pour off the excess fat from the pan with the steaks and add the tomato sauce. Reheat gently and serve at once, with the sauce spooned over and around the steaks. Garnish with fresh herbs, if liked. Saute potatoes make a good accompaniment with a green vegetable.
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