Steak Pizzaiola

with Fettuccine Pasta
Gourmet
Family-Friendly
Calorie smart
The name of this classic Italian recipe suggests steak with pizza flavours.
Cooking time: 30 min
Cals 189 · Prot 3 · Carbs 22 · Fat 7
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Ingredients
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Steak Pizzaiola

Fillet steak-deprecated
2,000 Grams
Brown onion
0.5 Pieces
Garlic cloves
2 Pieces
Olive oil
2 Tbsp
Salt
1 Tsp
Black pepper
0.5 Tsp
Peeled plum tomatoes
400 Grams
Water
100 ML
White sugar
10 Grams
Fresh oregano
10 Grams

To serve

Parmesan
45 Grams
Fresh basil
15 Grams
Olive oil
1 Tbsp
Black pepper
0.5 Tsp

Instructions

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1 Prep ingredients
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.
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2 Fry steaks
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.
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3 Start tomato sauce
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.
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4 Simmer
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.
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5 Boil fettuccine
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.
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6 Serve
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.
Tips for fussy eaters
Serve the components separately.
Pro tip
Time permitting, stew the tomato sauce in advance and reheat just before dinnertime.

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