Steak with balsamic-roasted tomatoes
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Really Garlicky Butter – 125g
3 tbsp olive oil
4 tbsp balsamic vinegar
salt and freshly ground black pepper
250g cherry tomatoes, on the vine
2 sirloin steaks approx 2cm thick
50g Really Garlicky Butter
Heat the oven to 200˚C/fan 180˚C/Gas 6. Mix 2 tbsp olive oil with the balsamic vinegar and season with salt and pepper. Put the tomatoes on a baking tray and pour the balsamic mixture over. Roast for 15 minutes.
Meanwhile heat your griddle or frying pan over a high heat, until smoking hot
Lightly brush the steaks with the remaining olive oil and season. Place the steaks in the pan or griddle spaced well apart. Don’t turn the steaks until the first side is well sealed, then turn and cook on the other side. (see timings below)
Remove the steak from the pan and allow to rest for about 3 minutes before serving to allow the juices to relax back into the meat.
Serve the steaks with a little garlic butter melted on top and the tomatoes.
These timings are based on cooking a sirloin steak that is about 2cm thick. (Cooking times will vary depending on the type and thickness of the steak and how hot your pan is)
Blue: 1 minute each side
Rare: 1½ minutes each side
Medium rare: 2 minutes each side
Medium: 2½ minutes each side
Medium-well done: 3 minutes each side