6 boneless sirloin steaks, 1 cm thick
2 tablespoons fresh breadcrumbs
2 tablespoons grated Parmesan cheese
6 anchovies, chopped
1 large tomato, skinned and chopped
30 g capers
2 tablespoons olive oil
Salt and freshly ground black pepper
Combine the breadcrumbs, cheese, anchovies, tomato and capers; set aside. Pan fry the steaks in hot oil to the desired rareness. Arrange them on an ovenproof platter and sprinkle with the breadcrumb mixture. Salt and pepper them to taste. Place them under a hot grill for 2 to 3 minutes to crisp the topping. Serve immediately.
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