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
- 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.
- 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.
- 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.
- Spoon the salsa over the steaks and serve with a mixed leaf salad or steamed vegetables.