Steak in Caper and Tomato Sauce
Steak in Caper and Tomato Sauce



  • 4 x 150g sirloin steak, thinly sliced
  • 3 tbsp olive oil
  • Couscous, to serve
  • For the Sauce
  • 2 sliced cloves of garlic
  • 6 anchovy fillets from a tin
  • 2 tbsp capers
  • Handful of chopped parsley
  • 1 x 400g tin of chopped tomatoes
  • 2 tsp dried oregano
  • Heat up a frying pan and add the olive oil. Fry the steak slices on each side until golden, then set aside on a plate. Chuck the anchovies, garlic, capers, and half the parsley into the same pan, and fry for 2 mins.
  • Add the chopped tomatoes and oregano, along with plenty of seasoning, and cook for a minute or two more, then turn down the heat and return the steaks and resting juices to the pan. Simmer for about 10 mins, then serve with couscous and the rest of the parsley.
30 mins
4 serving

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