Steak pizzaiola

Cover each steak and pound it very thin and flat so all the nerves are smashed.

Cut the flattened steak into three pieces.

Heat a large saucepan over medium-low heat with a generous amount of extra virgin olive oil.

Add a tablespoon of water to the oil, then crush in the garlic.

Crush the peeled tomatoes by hand into the pan, then add the passata.

Add the oregano and a pinch of salt and stir.

Cook the marinara sauce for a minimum of 10 minutes.

Add the meat a little at a time with space in between and cook a maximum of two minutes.

Switch off the stove, add pepper and break the basil in.

Plate the sauce, then the pieces of meat, with capers and a slice of bread.