Preparation time:

10 minutes

Total time:

20 minutes

Makes:

6 Servings

Photo by Roberto Caruso

Ingredients

• 1 tbsp olive oil
• 4 thin strip loin steaks, about 1/4 inch thick, or veal scalloppini
• 4 anchovy fillets
• 1 tsp dried oregano leaves
• 1/4 tsp hot-red-chili flakes
• 1 pint grape tomatoes or cherry tomatoes, halved
• 1/4 cup pitted black olives, preferably oil-cured
• 2 tbsp capers, drained
• 2 tbsp dry red vermouth
• 2 tbsp water
• 1 tbsp chopped fresh parsley

Instructions

• Heat oil with garlic in a large non-stick frying pan set over medium-high for 2 min. Remove and discard garlic. Increase heat to high. Add steaks and cook 30 sec per side. Transfer steaks to a large piece of foil and tightly seal.
• Reduce heat to medium. Add anchovies and mash and stir until they nearly dissolve. Add oregano, chili flakes,tomatoes, olives, capers, vermouth and water. Cook for 5 min. Open foil packet and pour any juices into tomato mixture. Transfer steaks to plates. Stir tomato mixture and pour over steaks. Garnish with parsley.

Nutrition (per Serving)

calories

285

protein

30 g

carbohydrates

6 g

fat

15 g

fibre

2 g

sodium

633 mg