*This recipe is gluten-free according to industry standards
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Ingredients
- garlic 1 clove, crushed
- basil a bunch, leaves picked
- white wine vinegar 1 tsp
- olive oil
- sirloin steak 1 about 150g, trimmed of all fat
- pine nuts 1 tsp, toasted
- parmesan grated to make 1 tsp
- vine cherry tomatoes 100g
- balsamic vinegar 1 tbsp
- rocket salad to serve
Method
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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.
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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.
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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
Nutritional Information
- Kcals 355
- Fat 20.1g
- Saturates 5.9g
- Carbs 8.3g
- Sugars 6g
- Fibre 1.7g
- Protein 34.3g
