Pesto steak with balsamic tomatoes

  • serves 1
  • A little effort

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


*This recipe is gluten-free according to industry standards



  • 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 


  • 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

Nutritional Information

  • Kcals 355
  • Fat 20.1g
  • Saturates 5.9g
  • Carbs 8.3g
  • Sugars 6g
  • Fibre 1.7g
  • Protein 34.3g