Beef Steaks with Tomato Sauce

Ingredients

• 800 g canned tomatoes
• 2 onions
• 2 Garlic cloves
• 4 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 1 tsp Dried oregano
• 4 beef steaks (pre‑cut, about 160 g each)
• 1 bunch Basil

Instructions

1. 1.

   Score the tomatoes for a few seconds, blanch them briefly, cool, peel, quarter, seed and roughly dice.

2. 2.

   Peel and cube the onions. Peel the garlic and slice it thinly. Heat 2 tbsp olive oil in a pot, brown the onions and garlic until golden yellow. Add the tomatoes and season with salt, pepper and oregano. Simmer uncovered over medium heat for about 15 minutes to thicken into a ragout‑like sauce.

3. 3.

   Heat the remaining oil in a wide pan. Season the steaks on both sides with pepper, sear them in the oil until crisp. Then add salt and cook each side for another 2–4 minutes over reduced heat.

4. 4.

   Wash and dry the basil, set aside a few leaves for garnish, chop the rest and stir into the tomato sauce. Taste the sauce and plate the steaks, topping with fresh basil.