Denver Steaks with Pizzaiola Sauce
About this dish
Tender Denver steaks served with a rich, garlicky tomato and oregano sauce. A quick and flavourful Italian-inspired dinner.
Allergy Info
Sulphites
Diet Info
Meat
Ingredients
- Denver Steaks2 whole
- Garlic Cloves2 cloves
- Baby Plum Tomatoes75 g
- Olive Oil1 tbsp
- Garlic Scapes2 whole
- Passata200 g
- Aged Balsamic Vinegar1 tbsp
- Dried Oregano2 tsp
Utensils
- Medium Saucepan
- Large Frying Pan
- Chef's Knife
- Chopping Board
- Wooden spoon
- Meat thermometer
Method
Finely chop or crush the Garlic Cloves. Halve the Baby Plum Tomatoes. Thinly slice the Garlic Scapes.
Place a medium saucepan over medium heat and a large frying pan over medium-high heat.
Add half the Olive Oil to the saucepan. Add the crushed garlic and cook for 30 seconds.
Add the halved tomatoes, sliced garlic scapes, Passata, Balsamic Vinegar, and Dried Oregano to the saucepan.
Season the sauce with salt and pepper and simmer for 5-10 minutes until thickened. Add a splash of water if needed.
Meanwhile, add the remaining oil to the hot frying pan.
Season the Denver Steaks with salt and pepper.
Place the steaks in the pan and cook for 2-3 minutes on each side for medium (or 3-4 mins for medium-well).
Check the internal temperature with a meat thermometer: 57°C (135°F) for medium-rare, 63°C (145°F) for medium. Cook for another 1-2 minutes per side if not reached.
Remove steaks from the pan and rest for 2 minutes.
Slice the steaks against the grain.
Serve the sliced steaks topped with the Pizzaiola sauce.