- 400g/14¼oz fillet steak, cut into 6 medallions
- 600g/1lb 5oz Italian tinned chopped tomato
- 2 cloves garlic, finely chopped
- 90ml/3¼fl oz olive oil
- 1 mozzarella ball, drained and finely sliced
- pinch of dry oregano
- 6 slices of ciabatta bread, toasted
- salt and freshly ground black pepper
- In a hot griddle pan, sear the steak on both sides (approximately two minutes per side for medium rare).
- In a separate frying pan (30cm/12in diameter) fry the garlic in the olive oil until golden. Add in the tomatoes, season with salt, pepper and oregano.
- Add the cooked steak to the sauce and continue to cook for approximately three minutes until some of the water from the tomatoes has evaporated.
- On the same griddle pan that you cooked the steak on, grill the ciabatta.
- Place three slices of ciabatta in a triangle on a plate. Then place three medallions in the middle.
- Cover with a few slices of the mozzarella and then pour on some of the pizza sauce. Serve immediately.