Beef in Pizza Style
Main Dishes • Argentinian
Description
Recipe from the book 'Deliciously Simple' by an American chef.
Ingredients
- Olive Oil 1 tablespoon
- Steaks 4 pieces
- Anchovies 4 pieces
- Chili Flakes ¼ spoons
- Marinated cherries 10 oz
- Pitted olives 0 oz
- Capers 2 spoons
- White Vermouth 2 spoons
- Water 2 spoons
- Chopped Sage Leaves 1 tablespoon
Step-by-Step Guide
Step 1
Heat oil in a non-stick skillet that can accommodate 4 steaks. I use a skillet with a diameter of 28 cm.
Step 2
When the oil is hot, sear the steaks or escalopes over high heat for 30 seconds on each side (if you prefer your steaks more well-done, leave them on the heat a little longer). Then remove the skillet from the heat, transfer the steaks to a large sheet of foil, and wrap them up to create a loose but tightly sealed pouch. At this stage, I do not salt the meat, as the dry-cured olives are very salty. If you are using regular pitted olives, feel free to salt the meat.
Step 3
Place the skillet back on the heat, add the anchovy fillets, and warm them up, mashing with a wooden spoon until they begin to dissolve in the oil.
Step 4
Add the dried oregano and chili flakes, and mix well. Then, add the halved tomatoes, olives, and capers to the skillet.
Step 5
Pour in the red vermouth and simmer for 2 minutes. Add water and stew everything together for another 1 minute.
Step 6
Now you need to act quickly. While the sauce is simmering, unwrap the steaks and arrange them on a plate. Pour the juices collected in the foil into the skillet, stir, then immediately pour the contents of the skillet over the steaks and sprinkle them with parsley.
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