Beef pizzaiola with toasted wholemeal bread and salad

Ingredients

For 1 serving

• Beef eye of round150 g
• Canned peeled tomatoes200 g
• Capers5 g
• Dried oregano1 pinch
• Garlic1 clove
• Whole wheat bread60 g
• Mixed salad greens80 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

Method

1. Peel and crush the garlic; crush the peeled tomatoes with a fork; rinse the capers.
2. Heat half the oil in a wide frying pan over medium heat with the garlic for 1 minute, until it sizzles; add the tomatoes, season with salt and cook for 10 minutes, until the sauce has thickened.
3. Pound the beef slices lightly, lay them in the sauce with the capers and oregano and cook over medium-low heat for 4–5 minutes per side, until cooked and full of flavour; season with pepper.
4. Meanwhile toast the sliced wholemeal bread in a dry frying pan for 1–2 minutes per side, until crisp; wash and dry the mixed salad and dress it with the remaining oil and salt.
5. Remove the garlic and serve the meat with the sauce, the bread for mopping up and the salad.