- 4 thin beef steaks – sirloin or flank
- 1 clove of garlic, crushed
- 400g canned whole peeled tomatoes
- oregano, to taste
- 3 tbsp extra virgin olive oil
- salt and pepper
Heat 1 tablespoon of extra virgin olive oil in a non-stick frying pan and quickly sear the steaks on both sides, for about 1 minute. Remove the steaks and keep warm on a covered plate.
Add another two tablespoons of olive oil and the crushed garlic to the pan, sauté the garlic until golden and then add the tomatoes, roughly chopped. Season with salt, cook over a low heat for about 15 minutes. Then sprinkle with a little oregano.
Add the steaks and their juices and let them cook for another 2 minutes, season with salt and pepper, another pinch of oregano and serve piping hot, with plenty of fresh bread to scoop up the sauce!