*This recipe is gluten-free according to industry standards


  • 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


  • 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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