Preparation time: 10 minutes
Cooking time: 8-10 minutes (medium)
1 x 12oz sirloin cannon, cut into ¾-1¼in thick steaks
2 Tsp oil
1-2 garlic cloves, peeled and finely chopped
7oz ripe tomatoes, skinned and chopped or 1 x 14oz can chopped tomatoes
1 yellow bell pepper, deseeded and finely chopped
2 Tbsp freshly chopped thyme leaves
2 Tbsp Worcestershire sauce
2 Tsp capers, drained and rinsed
Large handful arugula or salad greens, to garnish
Lemon zest, to garnish
- Season the steaks and rub with half the oil.
- Heat a large pan and cook the steaks for 2-3 minutes. Transfer to a hot oven at 350°F for 10 minutes.
- Heat the remaining oil in another pan and cook the garlic, tomatoes, peppers and thyme for 7-8 minutes until soft. Season and add the Worcestershire sauce. Spoon the sauce onto the base of warm plates and scatter with the capers.
- Place the steaks on top and garnish with the salad greens and lemon zest.
Serving suggestion – Serve with a baked potato and a dollop of low-fat yogurt or sour cream.