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Bistecca al Pepe con Piselli (Pepper Steak with Sauteed Peas and Pancetta)


  • 4 Sirloin steak (matured for 21 days)

  • 2 handful of toasted breadcrumbs (fine)

  • 1 handful of crushed black pepper

  • 2 egg whites (slightly beaten)

  • 400g (14oz) tinned small peas, drained

  • 150g (5oz) cubed pancetta or smoked bacon

  • 1 medium carrot, finely chopped

  • 2 celery sticks, finely chopped

  • ½ white onion, finely chopped

  • 15 tbsp of Italian olive oil

  • 200g (6oz) Italian tinned chopped tomatoes

  • Salt and pepper to taste


  • For the peas:

  • 1.

    Shallow fry the onions and pancetta in 5 tbsp of olive oil until golden and crispy.

  • 2.

    Add in the celery and carrots and allow the vegetables to soften.

  • 3.

    Add in the peas, stir well and then finally add in the chopped tomatoes, seasoning with salt and pepper.

  • 4.

    Cook for approx. 5 minutes.

  • For the Steak:

  • 1.

    In a glass bowl mix the breadcrumbs and black pepper together with a couple of pinches of salt.

  • 2.

    Dip the steaks in the egg white and then coat them with the breadcrumbs.

  • 3.

    Pre-heat the remaining olive oil in a frying pan and gently fry the steaks for approx. 2 minutes each side until the coating becomes golden and crispy. Once cooked place on a kitchen towel to enable excess oil to drain.

  • 4.

    To serve the dish, place 3-4 tbsp of peas in the middle of a plate.

  • 5.

    Cut the steak in half and place the two pieces of meat on top of the sweet peas – serve immediately with a glass of dry red wine.

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