Steak with roast tomato sauce
400 g, cut into wedges
2 clove(s), thinly sliced
Lean beef rump steak
400 g, (4 x 125g steaks, fat trimmed)
Black olives, drained
¾ cup(s), (120g) pitted
¼ cup(s), leaves
1 x 3 second spray(s)
- Preheat oven to 220°C. Place the potato on a large baking tray and drizzle with half the oil. Toss to coat and season with salt and pepper. Bake, turning once, for 25 minutes or until golden and tender.
- Combine the tomatoes and garlic in a small baking dish and drizzle with the remaining oil. Toss to coat and bake for 20 minutes.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the steaks for 2-4 minutes each side or until cooked to your liking. Transfer to a plate, cover, and set aside for 5 minutes to rest.
- Add the tomato and garlic mixture to the pan and lightly crush with a potato masher. Stir in the olives, vinegar and tomato paste. Simmer for 2-3 minutes or until the sauce thickens. Stir in the oregano and season with salt and pepper. Spoon the sauce over the steak and serve with the potato.