Bored of the barbecue? Then why not bring a little bit of Italy to your next meat dish with this spicy and versatile Mediterranean-inspired sauce.
Crumbed veal escalopes also go well with the Italian tomato sauce. The crumbs give it a really nice texture. If you do use crumbed veal escalopes, try serving them with anchovies and a poached egg on top.
4 x 200g fillet steaks
2 tbsp extra virgin olive oil
4 cloves garlic, peeled and chopped
1/4 tsp mild chilli flakes
leaves from 3 fresh oregano sprigs, chopped
1 cup white wine
1 cup tomato puree
1/2 bunch flat leaf parsley, chopped
freshly ground black pepper
Cut the steaks in half and place them between pieces of greaseproof paper. Press down on them with a rolling pin until they're about 1/2 cm thick, minute steak-style. Season steaks on both sides with salt.
Heat oil in a large, heavy-based pan over medium-high heat until hot but not smoking. Add garlic and sauté for 1 minute, then add the steaks. Quickly brown the steaks for about 1 minute on each side, remove from the pan and transfer to a warmed plate.
Add the chilli flakes and oregano to the hot pan, then add wine and cook, stirring with a wooden spoon and scraping the pan, until the liquid is slightly reduced - about 2 minutes.
Add the tomato puree, stir, then return the steaks to the pan. Reduce heat to medium and cook the steaks for between 3 to 5 minutes, turning steaks once, halfway through.
Place steaks on a serving dish, pour sauce over them and garnish with the chopped parsley and a good grind of black pepper.