5.0
(2)
Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
Place the thyme, cumin seeds, oregano, 2 garlic cloves and 1 teaspoon sea salt in a mortar and pestle and crush together well. Add half the lemon zest and 2 tablespoons olive oil. Flatten the steaks slightly with a rolling pin, then rub in the marinade. Set aside for 20 minutes to marinate.
Step 2
Heat the remaining oil in a medium saucepan. Crush the remaining garlic and add to oil with chilli and anchovies. Cook for 1 minute over medium heat, mashing the anchovies into the oil. Add the tomatoes, remaining zest and 2 tablespoons of the lemon juice. Cook over low heat for 5-6 minutes. Add the olives and capers and simmer for 2 minutes.
Step 3
Heat a chargrill pan over high heat. When it's hot, add the steaks and cook for 2-3 minutes each side. Halve the extra lemons and chargrill until lightly charred. Set aside the steaks for 5 minutes to rest while you reheat the sauce. Serve steaks with the puttanesca sauce, some mashed potato and the chargrilled lemon halves.
Your folders
besthealthmag.ca
15 minutes
Your folders
foodnetwork.com
5.0
(1)
10 minutes
Your folders
foodnetwork.com
5.0
(1)
1 hours
Your folders
closetcooking.com
15
Your folders
foodandwine.com
5.0
(4.9k)
Your folders
contentednesscooking.com
4.7
(23)
15 minutes
Your folders
bbcgoodfood.com
5 minutes
Your folders
jocooks.com
4.5
(62)
25 minutes
Your folders
chefjeanpierre.com
Your folders
chefjeanpierre.com
Your folders
thesophisticatedcaveman.com
5.0
(4)
25 minutes
Your folders
thrillist.com
Your folders
kitchentreaty.com
20 minutes
Your folders
marthastewart.com
Your folders
billyparisi.com
5.0
(5)
10 minutes
Your folders
vegkitchen.com
5.0
(1)
15 minutes
Your folders
taste.com.au
5.0
(1)
10 minutes
Your folders
alexandracooks.com
5.0
(8)
1 hours
Your folders
allourway.com
5.0
(3)
15 minutes