Broiled Steak with Tomatoes and Garlic

Andrea and Marta, summer's approaching and there's nothing better than a great steak. This is a classic recipe for 4, which originates from Naples where it is difficult to find any dish without local rich-tasting tomatoes. Why not organize a "grigliata" with friends at a park some place and try this out.

You'll Need:

3T olive oil, plus extra for brushing

1 lb/700g chopped tomatoes

1 red bell pepper, seeded & chopped

1 chopped onion

2 garlic cloves, chopped finely

1t chopped fresh parsley

1t oregano

4 6oz/175g entrecote or rump steaks

1) Simmer all of the vegetables and herbs in the oil for about 15 minutes in a heavy bottom pan.

2) Meanwhile, trim any fat from the steaks and generously pepper (but no salt) and brush with olive oil.

-Cook under a very hot pre-heated broiler for 1 minute on each side. (Leave oven door open when you broil). You can also grill this outdoors.

-Reduce the heat to medium, close the door and cook according to taste:

1 1/2 minutes each side for rare; 2 1/2-3 min. each side for medium; 3-4 min. on each side for well done.

3) Transfer the steaks to warmed individual plates and spoon the sauce over them. Serve immediately.

I tried this last night, but on the grill on the stove and it was so tasty. What would you suggest as a side fish and which beverage...water, ice cold beer or wine? How about some appetizers while you're waiting for the coals to heat up?