adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Steak with lemony puttanesca sauce
0 Likes
Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Ingredients:
  • 40.00 ml chopped fresh thyme
  • 1 tsp cumin seeds
  • 40.00 ml oregano leaves
  • 4 garlic cloves
  • 1 lemon, zested, juiced plus 2 extra lemons, to serve
  • 60ml (1/4 cup) extra virgin olive oil
  • 4 (about 200g each) beef sirloin steaks
  • 1/2 tsp chilli flakes
  • 4 anchovy fillets
  • 400g can diced tomatoes
  • 8 kalamata olives, pitted, cut into quarters
  • 20.00 ml salted capers, washed
  • Mashed potato, to serve
Instructions:
  • Combine thyme, cumin seeds, oregano, 2 garlic cloves, and 1 teaspoon sea salt in a mortar and pestle and crush until well blended. Mix in half of the lemon zest and 2 tablespoons olive oil. Flatten steaks with a rolling pin and massage with the marinade. Let it marinate for 20 minutes.
  • In a medium saucepan, heat the remaining oil. Crush the rest of the garlic and combine with chili and anchovies in the oil. Sauté for 1 minute over medium heat, mashing the anchovies. Stir in the tomatoes, remaining zest, and 2 tablespoons of lemon juice. Simmer on low for 5-6 minutes. Finally, add the olives and capers, then simmer for 2 more minutes.
  • Preheat a chargrill pan on high heat. Add the steaks and cook for 2-3 minutes on each side. Cut the extra lemons in half and chargrill them until lightly charred. Let the steaks rest for 5 minutes while you warm up the sauce. Serve the steaks with puttanesca sauce, mashed potatoes, and the chargrilled lemon halves.

Similar Recipes