steak alla pizzaiola

Name: steak alla pizzaiola
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 4 thin rump steaks (à approx. 110 g); 6 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper, sugar; 7-10 Tbsp 1 1⁄2 tablespoon of tomato paste; 1 can(s) (425 ml) chunky tomatoes; 100 g black olives (without stone); 2 Garlic cloves; 7-10 Tbsp grated peel from 1⁄2 organic orange; 2 Branches of rosemary; 40 g Parmesan (piece); 4 large slices of farmhouse bread

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
4 thin rump steaks (à approx. 110 g)
6 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper, sugar
7-10 Tbsp 1 1⁄2 tablespoon of tomato paste
1 can(s) (425 ml) chunky tomatoes
100 g black olives (without stone)
2 Garlic cloves
7-10 Tbsp grated peel from 1⁄2 organic orange
2 Branches of rosemary
40 g Parmesan (piece)
4 large slices of farmhouse bread

Directions

1
Peel and finely chop the onion. Dab steaks dry and cut in half. Cut the fat edge several times with a sharp knife so that the meat does not bulge when roasted. Heat 2 tablespoons of oil in a large frying pan, fry the steaks in it over a high heat on each side for about 1 minute.
2
Season with salt and pepper. Take it out.
3
Sauté onion in the frying fat. Sweat tomato paste and add tomatoes. Season with salt, pepper and 1 pinch of sugar, bring to the boil and simmer for 2-3 minutes. Stir in olives.
4
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Peel garlic and chop very finely. Mix 4 tbsp. oil, garlic and orange peel.
5
Wash the rosemary and dab dry, cut the twigs in half. Place the meat, tomato sauce and rosemary twigs in an ovenproof dish. Grate the cheese directly on top. Place the dish on a baking tray.
6
Place slices of bread on the baking tray and sprinkle evenly with the garlic-orange oil. Bake in a hot oven for about 5 minutes. Remove from the oven and arrange.