August 4th, 2011

Mediterranean Steak

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Oh, the joy of something new!

It would never occur to me to pour a tangy tomato sauce over a steak. My mind doesn’t work that way.

But why doesn’t it? Why must I live in a tiny little box where steaks are one way and tomato sauce is reserved only for pasta?

This video shows us how to expand our mind – Sicilian style.

And THIS is the recipe to follow when you want to try this at home!

Recipe: Steak Sicilian-style

Dominique Rizzo

  • 100 ml extra-virgin olive oil
  • 4 × 150 g sirloin steaks
  • Sea salt and freshly ground black pepper
  • 2 cloves garlic, sliced
  • 1 stalk (40g) of celery, finely chopped
  • 40 g split green olives, pitted and sliced
  • 1/2 red capsicum, seeded and cut into 1-cm cubes
  • 1 × 400g tin peeled tomatoes, diced
  • 15 g capers in brine, drained
  • 1/2 teaspoon dried oregano
  • Crusty bread and green salad, to serve

Preheat oven to 200 C.

To peel the tomatoes, bring a saucepan of water to boil. Score the base of the tomatoes with a cross and remove the eye, then place the tomatoes into the boiling water for approximately 30 seconds until the skin starts to come away from the flesh. Remove the tomatoes from the boiling water and place in a bowl of iced water to cool. Peel the skin, remove the seeds, roughly chop the flesh and set aside.

Heat the olive oil in a frying pan large enough to fit all the steaks over a high heat. Season the steaks with salt and pepper and fry for 30 seconds on each side. Remove from the pan and set aside.

Add in the garlic and fry for 30 seconds or until just colored. Add the celery, olives and capsicum to the pan and cook for 5 minutes until the capsicum and celery have softened. Add the tomatoes, oregano and capers, lower the heat and simmer for 5 minutes. Place the steaks into a casserole or ceramic baking dish, pour over the sauce and bake for 10 minutes. Taste and adjust the seasoning if necessary, then serve the steak and sauce with crusty bread and green salad.

Serving Size

Serves 4

July 3rd, 2009

Healthy Steaks for July 4th!

I came across this scrumptious-sounding recipe for the holiday this weekend and it sounds really tempting — light and healthy, perfect for summer.


We’re going to be grilling some steaks, too, this holiday. Try it and see what you think!

Steak Mediterranean

Prep: 20 minutes
Cook: 20 minutes
Yield: 4 servings
4 (4-ounce) lean ribeye steaks
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 teaspoons olive oil
1 1/2 cups chopped red onions
2 cloves garlic, minced
1 1/2 cups chopped tomatoes
1 cup low-salt, fat-free chicken broth
1/4 cup white wine vinegar
2 teaspoons sugar
2 teaspoons dried oregano
1/4 cup sliced green olives
2 tablespoons capers
2 teaspoons grated lemon zest
2 tablespoons freshly chopped parsley (optional)
1. Season steaks with salt and pepper. Brush with olive oil.

2. Grill steaks, covered with grill lid, over medium-high heat (350 to 400 degrees) about 8 to 10 minutes on each side, or until desired degree of doneness.

3. Sauté onions and garlic in olive oil for 3 minutes or until tender. Stir in tomatoes, broth, vinegar, sugar and oregano; bring to a boil. Add olives, capers and lemon zest; simmer until heated through.

4. To serve, arrange steaks on a serving platter; top with sauteed mixture and garnish with fresh parsley, if desired.

Recipe and photo courtesy of