"This is so easy to prepare and a real treat to eat. There are lots of different recipes for this dish, some including peppers, mushrooms and so on, but we prefer to keep it simple and enjoy the wonderful flavour combination of tomato sauce and steak. And if you like, you can top it all off with a little melted cheese."
- 4 large very ripe tomatoes
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp fresh oregano or 1 tsp dried oregano
- pinch of caster sugar (optional)
- 1 lean rump steak (about 325g), 2cm thick
- salad leaves, to serve
- 25g hard cheese such as Cheddar or Gruyère, very thinly sliced (optional)
- flaked sea salt
- freshly ground black pepper
- First peel the tomatoes. To do this, score a small cross in the base of each and put them in a small bowl. Cover the tomatoes with freshly boiled hot water, count to 10, then remove them from the water. The skins will slip off easily. Chop the tomatoes and set them aside.
- Heat the olive oil in a non-stick frying pan. Add the shallots and fry over a medium heat for several minutes until they’re soft and translucent. Add the garlic and cook for 2 minutes more, stirring regularly. Now add the oregano and tomatoes and bring everything to the boil. Simmer the sauce for about 15 minutes until well reduced, then taste for seasoning and add a little sugar if needed.
- Trim as much fat off the steak as you can, then season the meat with salt and pepper. Cut the steak in half. Heat a griddle pan for several minutes until it is as hot as you can get it, then add the steaks. Grill them for 2–3 minutes on each side or according to taste. Transfer them to a board and leave to rest for a few minutes.
- Once the steaks have rested, strain any meat juices into the tomato sauce. Cook the sauce for another minute to allow the juices to combine. Lay the steaks on warm plates, then spoon over the sauce and serve immediately, garnished with some salad leaves.
- If you want to add cheese, heat the grill to its highest setting while you’re cooking the steaks, but cook the steaks for a minute less on the second side. When the steaks have rested, put them in an ovenproof dish, cover with tomato sauce, then top with the cheese. Put the dish under the hot grill until the cheese has melted and started to brown.
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