Steak Bake

250g Beef Steak/Beef Chunks
Tomato Passata
Basil Pesto
Ricotta
Spicy Cheese
Oregano
Garlic
Olive Oil
Salt & Pepper
Pre-Heated Oven at 180°C


Serving For Two

1. Start by finely chopping one clove of garlic and add it to a pot with olive oil.
2. When the garlic starts to fry, and before it changes colour, add a bottle of tomato passata. You can then fill up the glass jar 1/4 full with water, shake it and add the rinsed water into the pot as well.
3. Turn the heat down to a medium simmer.
4. Get a small pan and drizzle some olive oil. Whilst it's heating up, cut your beef steak into large chunks or buy the already cut meat. Dry it with a napkin so that it braises better.
5. When the oil is very hot, carefully add the meat, all separated, and let it fry. When it turns slightly golden, turn the pieces on the other side. Don't leave each side too long on the heat otherwise the meat will become overcooked and chewy. Once you've turned the meat, season it with salt and oregano. 
6. Then add the meat to the tomato sauce, with all the tasty juices that have been produced. The sauce doesn't need to be fully cooked, it just needs to have warmed up and simmered for around 10 minutes. 
7. Add two tablespoons of ricotta and a healthy tablespoon of fresh pesto. Mix everything in with the sauce until it's all evenly spread.
8. Scoop out the sauce with the meat onto an oven proof dish. When you have half filled the dish, add a favourite spicy cheese which has been cut into thin strips. 
9. Then continue filling up the dish and to finish off, add another layer of spicy cheese. 
10. Then sprinkle some oregano on the top and place the dish in the oven for around 15-20 mins.
11. For the last 5 mins, turn your oven setting to grill so the cheese has a chance to golden and properly melt.
12. Leave outside to cool for 5 minutes,  add a fresh dollop of pesto, then plate up your meat and sauce and don't forget to offer some bread for a nice bit of dunking!

Enjoy!