- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 8 oz
- blade steak, cut into four equal pieces
- 250 g
- 1 cup
- dry breadcrumbs
- 250 mL
- 2 tsp
- finely chopped fresh oregano (or 1 tsp/5 mL dried)
- 10 mL
- 4
- plum tomatoes, coarsely chopped
- 1
- red pepper, diced
- 1/2 cup
- finely chopped fresh basil
- 125 mL
- 1 tbsp
- olive oil
- 15 mL
- salt and pepper to taste
- 1 cup
- shredded mozzarella
- 250 mL
Method
- Step 1
- Preheat oven to 450°F (230°C). Spray or brush a 9-in. (23 cm) square ovenproof dish with vegetable oil. Set aside.
- Step 2
- Using a meat mallet or rolling pin, pound each piece of beef between two layers of parchment paper or inside a resealable plastic freezer bag until about 1/4-in. (5-mm) thick.
- Step 3
- Place breadcrumbs on a plate and stir in oregano. Press both sides of beef pieces into breadcrumb mixture to coat. Transfer beef to prepared ovenproof dish.
- Step 4
- Toss together tomatoes, red pepper, basil, olive oil, salt and pepper in a medium bowl. Place tomato mixture on top of beef in dish. Top with mozzarella. Bake in preheated oven until cheese is golden and bubbly, about 20 min.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 350
- Fat:
- 17 g
- Saturated Fat:
- 7 g
- Carbs:
- 25 g
- Fibre:
- 3 g
- Sugar:
- 5 g
- Cholesterol:
- 55 mg
- Protein:
- 23 g
- Sodium:
- 560 mg
