4
15
ParmiStyle Tomato Minute Steaks
- Prep time: 15 minutes
- Cook time: 15 minutes
- Difficulty: easy
This is steak parmigiana energy without the crumb situation. Thick-cut minute steaks seared hard, finished in a quick basil and Ardmona tomato sauce, then topped with torn mozzarella until just melting. Served with crisp potatoes and beans and it feels indulgent but is actually very straightforward.
Made with 100 percent Australian tomatoes. Support local. Great tasting. Perfect for cooking.
- 4 New York sirloin steaks, cut 1 cm thick
- olive oil
- salt, for seasoning
- 2 garlic cloves, thinly sliced
- 1 tbsp olive oil
- a few fresh basil leaves
- 400 g can Ardmona Rich & Thick Diced Tomatoes with Paste Classic
- 125 g fresh mozzarella, torn
To serve
- green beans, blanched
- potatoes, boiled then roasted
- 50 g halloumi, finely grated
- Bring the steaks to room temperature and season generously with salt.
- Preheat the barbecue to very high. Lightly oil the steaks and sear for one minute on each side, then remove to rest.
- Heat the olive oil in a large frying pan over medium heat and cook the sliced garlic until golden.
- Add the basil leaves and immediately tip in the Ardmona tomatoes. Simmer until slightly reduced and rich.
- Nestle the rested steaks into the tomato sauce and tear the mozzarella over the top.
- Cover briefly or place under a hot grill until the mozzarella softens and begins to melt.
- Serve with blanched green beans and potatoes that have been boiled, then roasted and finished with finely grated halloumi until golden.
HINTS
- Let the steaks rest before adding to the sauce so they stay juicy.
- If you prefer more sauce, add a splash of water and simmer a little longer.
- Finish with cracked black pepper and extra basil for freshness.
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