Neil Perry's Italian-style steak

Neil Perry
Italian-style steak.
Italian-style steak. Photo: William Meppem

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.

Italian-style steak

4 x 200g fillet steaks

sea salt

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

Serves 4

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.


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