A recipe about as easy as it gets and worked out fine.
- sirloin steaks – individual portions
- white wine
- black olives
- oregano – dried OK
- tomatoes 100g per steak
- salt and pepper
- olive oil
Season the steak with salt and pepper (remember one tip is to leave the steak open in the fridge overnight in order for the surface to dry out so that the browning is easier because moisture does not have to be evaporated off); heat the olive oil to medium heat and brown the steak. After a while add a decent splash of white wine and cook off at higher heat. Take out the steak and leave to one side.
De stone any olives (see the clever way to do in the video; squeeze excess moisture out of the capers; chop up the red chilli, garlic, anchovy, capers and black olives – they will all be used together, so OK to mix together. Slice cherry tomatoes in half.
Add the chilli/garlic/capers/anchovies/black olives together into the pan and start to cook; add the dried oregano. After a while add the tomatoes, some salt and pepper, the chopped parsley and a little extra water then cover and simmer for ten minutes.
Return the steaks to heat up a little, plate and serve.