Sirloin Steaks in a 'Pizza' Sauce with a Jazzy Grain Salad

Everything about this dish is a winner. Perfectly cooked, juicy steaks covered in a sauce made from tomatoes, garlic and oregano (just like a pizza!) and a fresh, light, vibrant 'salad' with lots of lemon and parsley to really perk up the tastebuds.


I love recipes like this on nights where I want something tasty and special but without much effort or time spent in the kitchen. This is a real midweek staple in my house at the moment and, when a meal tastes as good as this one, I'm sure it will be a regular on your table too!

 

Sirloin Steaks in a 'Pizza' Sauce with a Jazzy Grain Salad

Serves 4

For the steak

4 x/150g sirloin steaks

3 tbsp olive oil

For the sauce:

2 cloves garlic, thinly sliced

6 anchovy fillets

2 tbsp capers, rinsed and drained

3 tbsp fresh flatleaf parsley, finely chopped

1 x 400g tin plum tomatoes

2 tbsp dried oregano

For the grain salad:

200g couscous/rice/quinoa

1 red pepper, finely chopped

½ red onion, very finely chopped

1 lemon, juice only

2 tbsp fresh flatleaf parsley, finely chopped

Heat a frying pan until hot, add the olive oil and steaks and fry on each side until golden-brown. Remove the steaks and set aside on a plate.

In the same pan, add the garlic, anchovies, capers and parsley and fry for 2-3 minutes. Add the tomatoes and oregano and cook for one minute over a high heat, stirring well. Lower the heat and return the steaks and any juices collected on the plate to the pan and stir to make sure they are covered with the sauce. Simmer for 10-15 minutes, or until the sauce has thickened and the steaks are tender and cooked to your liking.

For the grain salad, cook your chosen grain to packet instructions. Stir well with a fork and then add the remaining ingredients and mix well.

To serve, spoon equal amounts of the grain salad onto each plate. Place a steak onto each portion of couscous and spoon the sauce over.