Italian sliced steak is one of my favourite summer patio dishes. Any steak will work but my two favourites for this have to be either Sirloin or Rump just because they are thick and juicy and full of flavour.
- 2 Steaks of your choice (I like to use Sirloin or Rump)
- 2 Garlic Cloves
- Sea Salt (I like to use Maldon Sea Salt Flakes in all my cooking)
- Black Pepper
- 1 Tbsp. Olive Oil
- 1 Cup Fregola Pasta
- 2-3 Garlic Cloves
- 6-8 anchovy fillets (the ones in olive oil – not fresh!)
- 2 Large Lemons
- 1-2 Tsp. Dried Chilli Flakes
- Fresh Oregano
- 1 handful of sundried, sunblush or cherry tomatoes
- Pecorino Cheese
Get your steaks ready to be marinated, so place them in a dish and sprinkle sea salt & black pepper on both sides. Crush or grate the garlic cloves and add this to the steaks along with the olive oil. Cover with cling wrap and leave out the fridge for 1-2 hours to get to room temperature and absorb the flavours.
Once the steaks are marinated and you are ready to eat you can start making the fregola. This is super simple and you just need to start by boiling a pan of water with salt and a drizzle of olive oil – once boiling add in the fregola and cook in accordance with the packet instructions (usually 10 minutes). Test the Fregola by tasting to make sure it is ready – it should be similar to pasta texture and not overly chewy!
Once you’re happy the Fregola is cooked to your liking drain it, but keep 1 cup of pasta water to the side. Using the same pan add a couple of Tbsps. of Olive Oil and crush in the garlic cloves, chilli flakes and put on a medium heat. Let this sizzle for a few minutes but be careful not to let the garlic burn by making sure you mix it regularly. Next grate in the zest from 1 ½ Lemons and add in the anchovy fillets (you can chop the anchovies or leave them whole – they will melt either way!). If the ingredients are starting to catch/burn the bottom of the pan just add in 1-2 Tbsps. of the saved pasta water and give it all a good stir. After a few minutes it should of all melted and come together – turn down the heat & then pour in the cooked fregola to the pan. Give it all a good mix, heat the fregola through and add in a couple more Tbsps. of the saved pasta water. Season with black pepper and taste – it should be spicy, zesty and salty from the anchovies!
Serve the Fregola in a bowl and cover with a dusting of Pecorino Cheese (or as much as you like!), some lemon zest and a few sprigs of fresh oregano. Cover with cling wrap while you cook the steaks!
Heat a large non-stick frying pan on a medium to high heat and place both your steaks in the pan – it should sizzle as soon as they hit the pan! No need to add any olive oil to the pan as the steaks already have a coating of this from the marinade. Cook the steaks for 2-3 minutes on both sides and then remove from the pan to rest for 5 minutes.
Once rested slice the steak into thin strips and place them on a bed of rocket salad. The steaks should be lovely & charred outside and medium rare inside.
Serve with the Fregola and any other accompaniments you fancy – I love having a side of avocado and adding some extra tomatoes to the salad!
- Make sure you taste the Fregola before serving – if it isn’t spicy enough add more chilli flakes and if it’s too salty add more lemon juice.
- If you like your steak well done just cook it for longer until it is to your liking!
Meet the Author
My name is Georgie and I LOVE all things food. It marks most occasions and life events in some way for me – family celebrations where a bake off will almost certainly be on the cards, travelling the world to seek out culinary sensational overloads, a night out being wined & dined or just being in my kitchen; my favourite place at home and working those creative muscles.Learn more