Thin and quickly cooked pieces of meat are delicious with this savory sauce, which is also wonderful cold.
4 to 8 beef strip steaks, cut into ¾-inch thick pieces
3 tablespoons olive oil
Salt and pepper to taste
½ cup chopped onion
2 garlic cloves, chopped
1 14-ounce can Italian peeled tomatoes, drained and chopped
1 cup black olives, pitted and chopped
2 tablespoons capers, rinsed and drained
½ cup water
Trim any excess fat from steaks. Cut in half horizontally so they are very thin (or ask your butcher to do this). Pound steaks between two pieces of wax paper or plastic wrap until flattened to ½-inch thickness. Brush with 1 tablespoon olive oil. Season lightly with salt and pepper.
In a medium frying pan, heat remaining 2 tablespoons olive oil over medium heat. Add onion and cook two to three minutes, or until softened. Add garlic and cook one minute longer. Add tomatoes, olives, capers, and water. Bring to a boil, reduce heat to medium-low, cover, and cook 5 minutes. Season with salt and pepper to taste.
Light a hot fire in a grill or preheat a broiler. Grill or broil beef 3 inches from heat for four minutes. Turn and cook three minutes more. Pour sauce over steak and serve. Serves four to eight.
