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.
Want extra veggies to go with dinner? Try Nigella’s recipe for green beans with pistachio pesto.