Nigella Lawson's beef pizzaiola recipe


  • Prep Time10 mins
  • Total Time20 mins
  • Makes6 Servings
Nigella Lawson's beef pizzaiola recipe
Chatelaine Triple Tested


  • 1 tbsp olive oil

  • 4 thin strip loin steaks, about 1/4 inch thick, or veal scalloppini

  • 4 anchovy fillets

  • 1 tsp dried oregano leaves

  • 1/4 tsp hot-red-chili-flakes

  • 1 pint grape tomatoes or cherry tomatoes, halved

  • 1/4 cup pitted black olives, preferably oil-cured

  • 2 tbsp capers, drained

  • 2 tbsp dry red vermouth

  • 2 tbsp water

  • 1 tbsp chopped fresh parsley


  • Heat oil with garlic in a large non-stick frying pan set over medium-high for 2 min. Remove and discard garlic. Increase heat to high. Add steaks and cook 30 sec per side. Transfer steaks to a large piece of foil and tightly seal.

  • Reduce heat to medium. Add anchovies and mash and stir until they nearly dissolve. Add oregano, chili flakes,tomatoes, olives, capers, vermouth and water. Cook for 5 min. Open foil packet and pour any juices into tomato mixture. Transfer steaks to plates. Stir tomato mixture and pour over steaks. Garnish with parsley.

Nutrition (per serving)

Calories 285, Protein 30g, Carbohydrates 6g, Fat 15g, Fibre 2g, Sodium 633mg.

Want extra veggies to go with dinner? Try Nigella's recipe for green beans with pistachio pesto.