- 600g steak, cut into cubes
- 800g canned whole peeled tomatoes
- extra virgin olive oil
- 1 clove of garlic, minced
- 110g grated parmesan
- a generous pinch of marjoram
- salt and pepper
Preheat the oven to 180°C. Line a baking sheet with baking paper. Use a spoon and spread the grated parmesan in 4 circles about 17 cm in diameter. Bake them for a few minutes until the edges of the parmesan wafers start to turn golden.
Meanwhile heat a saucepan over medium heat, drizzle with extra virgin olive oil and gently fry the minced garlic. Add the whole peeled tomatoes and the marjoram. Simmer until the tomato sauce has thickened a bit. Season to taste with salt and pepper.
Remove the parmesan wafers from the oven and while they are still warm and malleable, cut around the wafers and baking paper to separate them, then take a wafer with the baking paper still under it and wrap it around a small round bowl to shape it; press the cheese down with the back of a spoon to get the desired shape of a basket; repeat for the other 3 wafers. Carefully remove the wafer from the bowl and peel off the baking paper. Let them cool.
Heat a frying pan over high heat, drizzle with extra virgin olive oil and sear the steak cubes. Season with salt.
Once the baskets have cooled, fill them with the seared beef cubes and tomato sauce.