steak piazziola - Hairy Bikers` Diet Club

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STEAK PIAZZIOLA
THIS IS SO EASY TO PREPARE AND A REAL
TREAT TO EAT. THERE ARE LOTS OF DIFFERENT
RECIPES FOR THIS DISH BUT WE PREFER TO
KEEP IT SIMPLE AND ENJOY THE WONDERFUL
FLAVOUR COMBINATION OF TOMATO
SAUCE AND STEAK.
Serves: 2
Prep: 15 minutes
Cooking time: 25-35 mins
Calories per serving : 369 with cheese , 317 without
4 large very ripe tomatoes
1 tbsp olive oil
2 shallots, finely chopped
2 garlic cloves, crushed
1 tbsp fresh oregano or 1 tsp dried oregano
pinch of caster sugar (optional)
1 lean rump steak (about 325g),
2cm thick
salad leaves, to serve
25g hard cheese such as Cheddar or Gruyère, very
thinly sliced (optional)
flaked sea salt
freshly ground black pepper
This recipe features in Hairy Dieters Good Eating
First peel the tomatoes. To do this, score a small cross in the base of each
and put them in a small bowl. Cover the tomatoes with freshly boiled hot
water, count to 10, then remove them from the water. The skins will slip off
easily. Chop the tomatoes and set them aside.
Heat the olive oil in a non-stick frying pan. Add the shallots and fry over a
medium heat for several minutes until they’re soft and translucent. Add the
garlic and cook for 2 minutes more, stirring regularly. Now add the oregano
and tomatoes and bring everything to the boil. Simmer the sauce for about
15 minutes until well reduced, then taste for seasoning and add a little sugar
if needed.
Trim as much fat off the steak as you can, then season the meat with salt and
pepper. Cut the steak in half. Heat a griddle pan for several minutes until it
is as hot as you can get it, then add the steaks. Grill them for 2–3 minutes
on each side or according to taste. Transfer them to a board and leave to rest
for a few minutes.
Once the steaks have rested, strain any meat juices into the tomato sauce.
Cook the sauce for another minute to allow the juices to combine. Lay the
steaks on warm plates, then spoon over the sauce and serve immediately,
garnished with some salad leaves.
If you want to add cheese, heat the grill to its highest setting while you’re
cooking the steaks, but cook the steaks for a minute less on the second side.
When the steaks have rested, put them in an ovenproof dish, cover with
tomato sauce, then top with the cheese. Put the dish under the hot grill until
the cheese has melted and started to brown.