Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Pesto steak with balsamic tomatoes
- Preparation and cooking time
- Total time
- plus marinating
- A little effort
- Serves 1
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
