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Recipe: T Bone Steak Pizzaiola
Similar Categories: Bone, Steak, Pizzaiola
T Bone Steak Pizzaiola
Yield: 1 Servings
2 T^Öbone steaks; cut about 2
-1/2cm
; (1 inch) thick
700 g Ripe tomatoes; skinned,
-deseeded
; and chopped (1lb
; 9oz)
3 tb Olive oil
3 Cloves garlic; chopped
3 Tinned anchovy fillets;
-chopped
1 tb Tomato pur^Âe
1/2 ts Caster sugar
2 ts Dried oregano
1 1/2 tb Capers; rinsed and soaked
; if required
Salt and pepper
The steaks can be either griddled or barbecued (both
need to be very hot).
Brush the steaks with a little olive oil, and either
barbecue (close to the heat) or griddle the meat for 2
minutes on each side (well done). Season with salt and
pepper.
Put the sauce on either immedietly before cooking (if
rare) or just after(if medium or well done). Heat the
remaining oil in a frying pan over a moderate heat.
Add the garlic and anchovies and fry briefly until
they are beginning to colour.
Now add the tomatoes, tomato pur^Âe, sugar, oregano,
salt and pepper. Cook rapidly for some 5 minutes or
so, stirring occasionally to prevent catching, until
the tomatoes have collapsed down to make a sauce, but
still have some texture. Stir in the capers, taste and
adjust the seasoning. Spoon over the steaks and serve.
Converted by MC_Buster.
Per serving: 516 Calories (kcal); 43g Total Fat; (70%
calories from fat); 6g Protein; 34g Carbohydrate; 0mg
Cholesterol; 176mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit;
8 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
Yield: 1 Servings
2 T^Öbone steaks; cut about 2
-1/2cm
; (1 inch) thick
700 g Ripe tomatoes; skinned,
-deseeded
; and chopped (1lb
; 9oz)
3 tb Olive oil
3 Cloves garlic; chopped
3 Tinned anchovy fillets;
-chopped
1 tb Tomato pur^Âe
1/2 ts Caster sugar
2 ts Dried oregano
1 1/2 tb Capers; rinsed and soaked
; if required
Salt and pepper
The steaks can be either griddled or barbecued (both
need to be very hot).
Brush the steaks with a little olive oil, and either
barbecue (close to the heat) or griddle the meat for 2
minutes on each side (well done). Season with salt and
pepper.
Put the sauce on either immedietly before cooking (if
rare) or just after(if medium or well done). Heat the
remaining oil in a frying pan over a moderate heat.
Add the garlic and anchovies and fry briefly until
they are beginning to colour.
Now add the tomatoes, tomato pur^Âe, sugar, oregano,
salt and pepper. Cook rapidly for some 5 minutes or
so, stirring occasionally to prevent catching, until
the tomatoes have collapsed down to make a sauce, but
still have some texture. Stir in the capers, taste and
adjust the seasoning. Spoon over the steaks and serve.
Converted by MC_Buster.
Per serving: 516 Calories (kcal); 43g Total Fat; (70%
calories from fat); 6g Protein; 34g Carbohydrate; 0mg
Cholesterol; 176mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit;
8 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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