Heat the oil in the pan over a medium setting. Add the onion and garlic and fry gently, without colouring, for 1 minute. Add the tomatoes, oregano, and olives with 2 tablespoons of water. Season with salt and pepper then cover with the lid and simmer, stirring once or twice, for 10 minutes.

While the sauce is cooking, trim the beef of any fat, then put the pieces of beef between two pieces of cling wrap and beat out until each is approximately doubled in size. Season with black pepper.

After 10 minutes the sauce will be cooked sufficiently but should still be quite chunky in texture. Transfer to a bowl, cover and keep warm. Rinse out the pan with hot water and dry.

Put the pan back on the heat wiping a smear of oil over the surface. When hot add the pieces of beef and sear, uncovered, for 2 - 3 minutes on each side.

Spoon a little of the pizzaiola sauce over each piece of beef, cover with the lid and cook for a further 2 minutes. Serve immediately with your favourite pasta.