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Ingredientes
- 4 x thinly cut rump steaks
- 2 clv garlic peeled and crushed
- 1 x salt and pepper
- 450 gm tomatoes skinned and minced
- 1 Tbsp. fresh basil minced
- 2 Tbsp. parsley minced extra virgin olive oil
Direcciones
- Heat the pan on the floor of the roasting ovenuntil really warm (5 to 8 min).
- When warm place in the steaks and cook quickly for 2 to 3 min browning both sides.
- Add in garlic salt and pepper.
- Stir in the tomatoes and herbs and a little extra virgin olive oil if necessary.
- Cook for 3 to 5 min till the tomatoes are softened but still holding their shape.
- Serve immediately with new potatoes and green salad.
- This steak will look more professional if it is cooked in the ridged castiron pan but this is not essential. Cooking in the ovennot only saves heat wastage but all smells disappear up the chimney.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 4 servings | |
| Calories 21 | |
| Calories from Fat 2 | 10% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 259mg | 7% |
| Total Carbs 4.57g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.72g | 2% |
| Protein 1.05g | 2% |
