Begin by removing the steak from their packaging, and leaving at room temperature on a plate whilst the sauce is made.
Pizzaiola Sauce
With a small sauce pan on a low heat, add the olive oil and diced onion. Cook slowly, stirring every so often until the onions are translucent and beginning to turn golden. It will take at least 15 minutes. This slow cooking is important to build up flavour in your sauce and caramelise the natural sugars in the onions a little. Skip this and you'll skip flavour.
Once the onions are cooked, add the pureed garlic and allow to cook for a few minutes.
Add 300g Cirio Passata Rustica, chopped oregano and basil. Stir through and leave to simmer for 15 minutes.
Steaks
Blot the steaks dry with kitchen paper.
Heat a griddle pan on a high heat. Test the temperature by adding a drop of water. If it instantly sizzles and evaporates, the pan is ready.
Season the steaks generously with salt and pepper then gently lay on the griddle.
For medium rare, flip the steaks over after 3 minutes and cook for another 3. (obviously the thickness of the steak may vary and so this is an approximation)
Remove the steaks from the pan and leave to rest on a rack (over a plate to catch any liquid. Using a rack stops the flavour that has built up on the outside from seeping away with the juices.
Cover with tinfoil to keep warm.
Bread
Cut the bread in to thick slices and rub with a little olive oil.
Cut the clove of garlic in half and rub over the bread.
Toast in the griddle pan until firm.
As soon as the bread is ready, plate up the meal.
Notes
If you want to achieve the cross hatched griddle marks like I have, just turn the steak 90 degrees half way through the cooking time for each side.
Any left over sauce is wonderful on pasta or home made pizza. This is now my go to tomato sauce for any Italian recipe. It freezes well.
Recipe by A Life of Geekery at http://www.alifeofgeekery.co.uk/2015/06/steak-pizzaiola.html