Baked Steak Pizzaiola

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.


40 min (COOK TIME: 40 min)

Medium

Ingredients

  • 4 x Sirloin Steaks
  • 1 tablespoon olive oil
  • 1 brown onion, diced
  • 2 cloves garlic, thinly sliced
  • 1/4 tsp dried chili flakes
  • 1 1/2 cups Mutti passata
  • 1 tin Mutti® Cherry Tomatoes
  • 3/4 cup fresh breadcrumbs
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • fresh basil
  • Salt and pepper to taste

Method

  1. Preheat oven to 180 degrees Celsius.
  2. Preheat a heavy cast iron pan over medium high heat with olive oil.
  3. Add the sirloin steaks and sear briefly on both sides until golden, then remove and set aside.
  4. Add onion, garlic and chili and sauté until onion is translucent.
  5. Add the Mutti Cherry Tomatoes and crush the tomatoes gently using a wooden spoon.
  6. Add the Mutti Passata, then season with salt and pepper and stir until combined. Bring to a boil then reduce heat and simmer for 15 minutes.
  7. Return the steaks to the pan immersing them in the sauce.
  8. Top with cheese, basil and breadcrumbs and place in the oven to bake for 12-15 minutes until the steaks are cooked to your liking.
  9. Serve with sautéed cavolo nero.

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