Pesto steak with balsamic tomatoes
- Preparation and cooking time
- Total time
- plus marinating
- A little effort
- Serves 1
Skip to ingredients
- 1 clove garliccrushed
- a bunch basilleaves picked
- 1 tsp white wine vinegar
- olive oil
- 1 about 150g sirloin steaktrimmed of all fat
- 1 tsp pine nutstoasted
- grated to make 1 tsp parmesan
- 100g vine cherry tomatoes
- 1 tbsp balsamic vinegar
- to serve rocket salad
Nutrition: per serving
- kcal355low
- 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
