Updated Nov 24, 2014Chatelaine
thin strip loin steaks, about 1/4 inch thick, or veal scalloppini
dried oregano leaves
grape tomatoes or cherry tomatoes, halved
pitted black olives, preferably oil-cured
dry red vermouth
chopped fresh parsley
- 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.
Want extra veggies to go with dinner? Try Nigella’s recipe for green beans with pistachio pesto.