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BISTECCA ALLA PIZZAIOLA

Serves
4
Prep
5 mins
Cook
10 mins
Difficulty
Easy
Ingredients.
  • 4 x 300g Angus Reserve rump steaks
  • 2 tsp celery salt
  • ½ cup extra virgin olive oil
  • 2 cups best-quality pasta sauce
  • 1 cup pitted Sicilian green olives
  • 300g buffalo mozzarella
  • ½ cup semi-dried tomatoes
  • basil leaves, garlic bread and fennel salad
Method.
  • Preheat oven to 220ºC. Season the steaks with celery salt, then rub with extra virgin olive oil. Cook over a hot barbecue grill, until browned, then transfer to a baking tray.
  • Top the steaks with pasta sauce, olives and mozzarella, then bake for 5 minutes, until the cheese is melted and golden on the edges. Top with semi-dried tomatoes, then serve with basil leaves, garlic bread and fennel salad.
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