Name: Bistecca pizzaiola
Yield: 4
Ingredients: 4 sirloin steaks (about 250gm each); For brushing: olive oil; 1 tbsp lard; 40 gm (¼ cup) capers in vinegar, drained; ¼ cup torn basil leaves; 1 tbsp oregano leaves; 1 rosemary sprig; 2 garlic cloves, thinly sliced; 300 gm drained canned whole tomatoes; 4 anchovy fillets; To serve: crusty white bread, grilled

Ingredients

4 sirloin steaks (about 250gm each)

For brushing: olive oil

1 tbsp lard

40 gm (¼ cup) capers in vinegar, drained

¼ cup torn basil leaves

1 tbsp oregano leaves

1 rosemary sprig

2 garlic cloves, thinly sliced

300 gm drained canned whole tomatoes

4 anchovy fillets

To serve: crusty white bread, grilled

Method

Main

1.Preheat oven to 220C. Preheat a char-grill pan over high heat. Brush steaks with oil, season to taste and grill until browned (1-2 minutes each side). Transfer to a baking dish that fits steaks snugly in one layer (or an ovenproof frying pan), add lard, scatter with capers, herbs and garlic, then crush in tomatoes and place an anchovy on each steak. Transfer to oven and roast until steaks are just cooked through and a sauce forms (10-15 minutes). Serve with grilled bread.

This recipe is from the May 2010 issue of .
Notes

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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