Olive Magazine

Pesto steak with balsamic tomatoes

Published: October 5, 2016 at 9:02 am
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  • Preparation and cooking time
    • Total time
    • plus marinating
  • A little effort
  • Serves 1

Ditch the jar and make your own fresh-as-can-be pesto for this low calorie, gluten free main for one. This sizzling sirloin steak and tangy tomato dish is quick and easy and takes just 20 minutes to whip up

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal355
fat20.1g
saturates5.9g
carbs8.3g
sugars6g
fibre1.7g
protein34.3g
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*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

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