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Pesto steak with balsamic tomatoes

Pesto steak with balsamic tomatoes

Name: Pesto steak with balsamic tomatoes
Total time: 20 min
Yield: 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

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Serves 1

A little effort

Total time: 20 mins

plus marinating

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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

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Ingredients

Nutrition

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

Nutrition: per serving

kcal355

low
fat20.1g
saturates5.9g
carbs8.3g
sugars6g
fibre1.7g
protein34.3g

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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