Beef Quick Main Italian

Bistecca diavola

Name: Bistecca diavola
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: /italian
Ingredients: 2 tablespoons olive oil; 4 x 200g scotch fillet steaks; 2 garlic cloves, chopped; 1 teaspoon fennel seeds; 1/3 cup (95g) sundried tomato paste; 1/2 teaspoon chilli flakes; 2 tablespoons balsamic vinegar; 1/2 cup (125ml) dry red wine; 1/2 cup (125ml) beef consomme; Rocket, to serve

Rate now

05m

15m

Jump to recipe

The flavour profile of our devil's steak comes all the way from Sicily, where the cuisine is influenced by pungent spices.

2 tablespoons olive oil
4 x 200g scotch fillet steaks
2 garlic cloves, chopped
1 teaspoon fennel seeds
1/3 cup (95g) sundried tomato paste
1/2 teaspoon chilli flakes
2 tablespoons balsamic vinegar
1/2 cup (125ml) dry red wine
1/2 cup (125ml) beef consomme
Rocket, to serve

Method

1.

Heat oil in a pan over high heat. In batches, cook steaks for 2 minutes each side, until seared but still rare. Season, then rest, loosely covered, for 5 minutes. Reduce heat to medium, then cook garlic, fennel, paste and chilli, stirring, for 1 minute. Add vinegar, wine and consomme to pan, bring to the boil, then reduce heat to medium. Cook for 2-3 minutes until reduced. Slice steak. Serve with rocket and sauce.

Rate now