- 1 tablespoon olive oil, plus extra to grease the steaks
- 2 garlic cloves, crushed
- 45g can anchovy fillets, drained, finely chopped
- 4 tomatoes, chopped
- 1/4 cup (60g) olive mix
- Freshly ground pepper
- 4 veal T-bone steaks
- 1/4 cup roughly torn fresh basil leaves
- Mashed potato, to serve
- Steamed green beans, to serve
- Step 1Heat the oil in a medium saucepan or frying pan over a medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the anchovies and cook, stirring, for 30 seconds or just until they start to dissolve.
- Step 2Stir in the tomatoes and olives and bring to the boil. Reduce heat to low and simmer for 5 minutes. Season with pepper.
- Step 3Heat a large frying pan over a high heat. Brush both sides of the veal steaks with oil and season. Cook 3-5 minutes each side.
- Step 4Stir the basil through the sauce. Serve with the mashed potato, beans and drizzled with the puttanesca sauce.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Try this: Add the puttanesca sauce to your favourite pasta and toss with some sliced pan-fried chicken. Serve topped with shaved parmesan. Anchovy fillets: Dissolve when finely chopped and exposed to heat. They add a distinct salty taste to this sauce, so there may be no need to season this dish with extra salt. Green and black olives: The difference between the two is that green olives are picked young. They require repeated soaking and rinsing over many months before they are edible. Black olives are picked fully ripe and are less bitter tasting once they have been cured. Veal T-bone: Easily identified by the T-shape bone. It is a jackpot for steak lovers as it consists of a piece of sirloin (the larger side) and fillet steak, separated by the T-shaped bone, which is part of the vertebral column.
- Author: Gemma Purcell
- Publication: Fresh Living