Sirloin Steak with Pesto and Balsamic Tomatoes

Charmaine Lu -
  • 1 crushed garlic clove
  • Bunch of basil leaves
  • 1 tsp red wine vinegar
  • Olive oil
  • 150g sirloin steak
  • 1 tsp toasted pine nuts
  • 1 tsp grated parmesan
  • 100g cherry tomatoes
  • 1 tbsp balsamic vinegar
  • Mix half the garlic with a few basil leaves, the vinegar, 1 tsp of oil and plenty of black pepper, and pour over the steak and leave to marinate for 1 hour in the fridge. When ready, bring the meat to room temperature and place the pine nuts, cheese, remaining basil and garlic, 1 tbsp of water and 1 tsp of oil in a blender. Whizz until smooth and season well. Griddle the steak for 2-4 mins on each side, or to your liking. Rest under foil.
  • Pop the tomatoes in the pan with the balsamic vinegar and cook until they burst. Place the steak and tomatoes on a plate, drizzle with a little balsamic vinegar, and serve with a big dollop of the pesto.
20 mins
1 serving