Advertisement

*This recipe is gluten-free according to industry standards

Ingredients

  • 1 clove garlic, crushed 
  • a bunch basil, leaves picked 
  • 1 tsp  white wine vinegar
  • olive oil
  • 1 about 150g sirloin steak, trimmed of all fat
  • 1 tsp pine nuts, toasted
  • grated to make 1 tsp  parmesan
  • 100g  vine cherry tomatoes
  • 1 tbsp balsamic vinegar
  • to serve  rocket salad

Method

  • STEP 1

    Mix half the garlic, a few basil leaves, the vinegar, 1 tsp oil and a grinding of pepper. Pour over the steak and leave to marinate for at least 30 minutes or longer in the fridge.

  • STEP 2

    Bring the steak up to room temperature. Put the pine nuts, parmesan, remaining basil and garlic, 1 tsp oil and 1 tbsp water in a small blender and whizz until smooth. Season. Heat a grill pan to high, remove the steak from the marinade and cook for 2-4 minutes on each side, or longer, if you like. Rest under foil.

  • STEP 3

    Put the tomatoes in a pan with the balsamic, and gently cook until they start to burst. Put the steak and tomatoes on a plate. Drizzle with any leftover balsamic, and add the pesto

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement