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Steak with lemony puttanesca sauce

Name: Steak with lemony puttanesca sauce
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: /italian
Ingredients: 2 tablespoons chopped fresh thyme; 1 teaspoon cumin seeds; 2 tablespoons oregano leaves; 4 garlic cloves; 1 lemon, zested, juiced plus 2 extra lemons, to serve; 60ml (1/4 cup) extra virgin olive oil; 4 (about 200g each) sirloin steaks; 1/2 teaspoon chilli flakes; 4 anchovy fillets; 400g can diced tomatoes; 8 kalamata olives, pitted, cut into quarters; 1 tablespoon salted capers, washed; Mashed potato, to serve

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Add a Mediterranean vibe to your steak with this zingy puttanesca sauce.

2 tablespoons chopped fresh thyme
1 teaspoon cumin seeds
2 tablespoons oregano leaves
4 garlic cloves
1 lemon, zested, juiced plus 2 extra lemons, to serve
60ml (1/4 cup) extra virgin olive oil
4 (about 200g each) sirloin steaks
1/2 teaspoon chilli flakes
4 anchovy fillets
400g can diced tomatoes
8 kalamata olives, pitted, cut into quarters
1 tablespoon salted capers, washed
Mashed potato, to serve

Method

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.
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.
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.