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Preheat oven to 230°C (450°F). Grease a 23 cm x 23 cm (9 in. x 9 in.) square ovenproof dish with oil.
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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 5-mm (¼-in.) thick.
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Place breadcrumbs on a plate and stir in oregano and Parmesan. Press both sides of beef pieces into breadcrumb mixture to coat. Transfer beef to prepared ovenproof dish.
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Toss together tomatoes, bell pepper, basil, olive oil, salt and pepper in a bowl. Place tomato mixture on top of beef in dish. Top with mozzarella. Bake until cheese is golden and bubbly, about 20 minutes.
Chef’s secret
It’s important not to skip the step where you tenderize the meat for optimum texture. If not, chose another, more tender cut of beef from the striploin.
For a crispier texture, quickly brown coated meat pieces in a skillet first.