August 4, 2016

Serves 2

1 protein | 1 vegetable


2 x 125g fillet steaks
3 large plum tomatoes
2 spring onions, thinly sliced
30 ml balsamic vinegar
2 Tbsp water


  1. Trim any excess fat from steaks then season both sides with salt and pepper. Heat a non-stick frying pan and cook the steaks for about 3 mins on each side for medium-rare, or longer if preferred.
  2. Put tomatoes in a heatproof bowl, cover with boiling water and leave for 1-2 mins until the skins start to split. Drain and peel tomatoes, then halve them and scoop out the seeds. Dice the tomato flesh.
  3. Transfer the steaks to plates and keep warm. Add the vegetables, vinegar and water to the cooking juices in the pan and stir until warm, scraping up any meat residue.
  4. Spoon the salsa over the steaks and serve with a mixed leaf salad or steamed vegetables.
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