A famous Neapolitan dish, Bistecca alia Pizzaiola (bee- STEHK-kah AHL-lah peedz-eye-YOH-lah) is a tasty way of cooking rump or porterhouse steak.
6 tablespoons olive oil
1 ½ lb. fresh tomatoes, blanched, peeled and coarsely chopped If teaspoons salt teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil garlic cloves, crushed
4 oz. green olives, stoned and quartered
4 rump or porterhouse steaks, not less than
½ lb. each
In a medium-sized pan, heat half the oil over moderate heat. Add the tomatoes, teaspoon of salt, ½ teaspoon of black pepper, the oregano, basil, garlic and olives to the pan. Cover the pan and simmer the sauce gently for 15 minutes, stirring occasionally.
Dry the steaks with kitchen paper towels and rub them with the remaining salt and pepper.
Heat the remaining oil in a large frying-pan over moderate heat until it is very hot. Add the steaks to the pan and brown them for 2 to 3 minutes on each side.
Spread the sauce over each steak, cover the pan and cook for a further 5 minutes. Serve immediately.