Free Cooking Recipes

4 steaks, 150g (5 oz)-180g
16 oz) each: sirloin, fillet, flank or rib steak
60ml (4 tbls) capers
24 black olives in brine kalamatas)
4 medium-sized ripe tomatoes
2 pinches oregano
30ml (2 tbls) olive oil
salt

Directions:
1. Pit and dice the olives. Drain the capers thoroughly by pressing them in the palm of your hand. Immerse the tomatoes in boiling water for 10 seconds, rinse under cold water, cut into halves, remove the seeds and chop roughly.

2. Heat the oil in a frying pan and cook the meat for 30 seconds to 2 minutes on each side, according to its thickness and to taste.

3. When the steaks are cooked, remove them from the pan and keep them warm on a serving dish placed over a saucepan containing boiling water. Add the tomatoes to the pan and cook for 5 minutes over a high flame, until they have let out almost all their liquid. Then lightly salt them, sprinkle with oregano, add the capers and olives, mix, cook everything for 1 minute and return the steaks to the pan, together with their juice, just long enough to reheat them.

4. Arrange the steaks on a serving dish, coat them with the sauce and serve immediately. Accompany these steaks with sauteed aubergine or grilled peppers. You can vary the sauce by adding 5ml (1 tsp) anchovy paste and I small red pepper, chopped.