Balsamic steak and tomato salad

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5 mins


10 mins



Oven Temp



2 x 200g Northern Ireland Farm Quality Assured Sirloin Steaks 

For the marinade:

1 tablespoon olive or rapeseed oil
75ml balsamic vinegar 
2 garlic cloves, crushed 
2 tablespoons honey 
A pinch of chilli flakes 
Fresh milled salt 

For the salad:

330g cherry tomatoes
A large handful of rocket leaves
Handful of freshly grated parmesan

To serve:

A bag of oven chips, cooked as per packet instructions

In a large bowl stir the marinade ingredients together.
Pour into a large flat dish, add the steaks, cover and marinate for a least 20 minutes.
Pre heat an oven and cook the fries as per packet instructions.
Heat a large frying pan over a high heat, remove the steaks from the marinade with tongs, hold fat side down for 2 minutes, allowing the fat to render a little and caramelise. Lay the steaks flat and cook the steaks for 1 - 2 minutes on either side.
Remove from the pan, place onto a plate, keep warm and rest for 5 minutes. Season with a little salt.
Meanwhile, tip the cherry tomatoes into the frying pan along with the remaining marinade. Cook over a high heat for 5 minutes until the tomatoes soften and a sticky sauce forms.
Slice the steak and arrange onto a serving platter with tomatoes and rocket leaves. Drizzle sticky balsamic sauce over the meat and sprinkle with parmesan.
Serve with oven chips and extra parmesan.