Steak Roll with Tomato Salsa
I bought Jose Pizarro’s recipe book called Basque, Spanish Recipes from San Sebastian & Beyond. It is a wonderful read and has so many recipes I cannot wait to make. Looking for a quick and easy dinner, Jose Pizarro’s T-Bone with Anchovy Salsa inspired my Steak Roll with Tomato Salsa, which my family loved. I would like to assure you, if you are not a lover of anchovies you cannot taste the anchovies as an individual flavour. The anchovies add a subtle depth of flavour to the tomato sauce. This would be a wonderfully easy, delicious and simple catering idea to feed a crowd or if you are hosting friends to watch the Rio Olympics.
- 4 slices of steak (I used flank steak) rubbed with olive oil
- 4 Tablespoons olive oil
- 1 red onion, finely chopped
- 1 clove of garlic, crushed
- 250g cherry tomatoes cut into quarters
- 4 anchovy fillets, chopped
- zest of 1 lemon
- flat leaf parsley a handful, chopped
- ½ teaspoon dried marjoram
- a further 2 Tablespoons olive oil to finish the sauce
- Baguette to fit the size of your steak
- Baby salad leaves to serve
- Heat your skillet to fry your steak or if you are barbecuing ensure your coals are white.
- Slice the baguette and place your salad leaves inside the bread, ready for your hot steak and sauce to be added when they are cooked.
- For the sauce: Pour the 4 tablespoons of olive oil into a deep sided frying pan, add the chopped onions, frying on a medium heat until the onions soften but do not take any colour.
- Add the anchovy fillets, lemon zest and garlic, fry for a few seconds to release their favours, before adding the chopped tomatoes.
- Once you have added the tomatoes, allow the ingredients to cook together for a few minutes, whilst the tomatoes are starting to soften to your desired consistency. Switch off the heat.
- Just before serving add the parsley, marjoram, the extra olive oil and stir through.
- Place the steak into the very hot skillet or on a BBQ and sear on both sides.
- When the steak is cooked to your liking (rare, medium rare or well done) add the steak to the pre-prepared rolls and top with generous spoonfuls of the tomato salsa.
Alternatively use your favourite steak cut.
The Tomato Salsa can be served with pan fried chicken breasts, a delicious chunky piece of seared tuna or as a topping for oven roasted vegetable sandwiches.
Tomato lovers will want their tomatoes 'undercooked' where the tomatoes are still whole. Sauce lovers will prefer the tomatoes to be softer. Choose how you would prefer the tomatoes and cook accordingly, longer for a saucy salsa, just warmed through for a salad type salsa.