For the steak
2 x/8oz rib eye steaks, thinly cut
3 tbsp olive oil
For the sauce
1 tbsp garlic infused oil
6 anchovy fillets (optional)
2 tbsp capers, rinsed and drained
handful fresh flatleaf parsley, finely chopped
1 x 400g/14oz can plum tomatoes
2 tbsp dried oregano
Heat a frying pan until hot, add the olive oil and steaks and fry on each side until golden-brown. Remove the steaks and set aside on a plate.
In the same pan, add the anchovies, capers and half of the parsley and fry for 2-3 minutes.
Add the tomatoes, garlic infused oil and oregano and cook for one minute over a high heat, stirring well.
Lower the heat and return the steaks and any juices collected on the plate to the pan and stir to make sure they are covered with the sauce.
Simmer for 10-15 minutes, or until the sauce has thickened and the steaks are tender and cooked to your liking.
Recipe adapted from: Good Food