Steak Pizzaiola

Place the steaks between two large pieces of cling film. Using a rolling pin, gently bash the steaks until 1 cm thick. Set aside on a plate. Peel and finely chop the onion and garlic. Grate the Parmesan.

Heat a large pan over a medium-high heat with a drizzle of olive oil. Once hot, fry the steaks for 1 min on each side until browned. Set aside on a plate, season with salt and pepper and cover lightly to keep warm. Reserve the pan.

Return the pan to a medium heat with another drizzle of olive oil. Using a spatula, loosen any bits that may have stuck to the bottom of the pan. Add the onion and fry with a pinch of salt for 5 min. Add the garlic and fry for 2 min further.

Add the peeled tomatoes, measured water, sugar and a pinch of black pepper. Bring to a simmer and reduce the heat to low. Cover with a lid and simmer for 10 min. Break the tomatoes up with a spatula. Finally, separate the oregano leaves (reserve a few leaves for garnish) and add them to the sauce.

Meanwhile, bring a pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.

Once the pasta is cooked and drained, toss it in a ladle of tomato sauce. Divide among plates. Add the steaks and spoon the remaining tomato sauce over the top. Serve with a generous helping of grated Parmesan. Garnish with the remaining oregano, the fresh basil leaves, a drizzle of good quality olive oil, and a grind of black pepper.