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Serves: 4
Cook Using: HobMethod
- Prepare the marinade ingredients in a large bowl and marinade the steaks for 15 minutes.
- Meanwhile boil the potatoes until tender, drain and transfer to a large frying pan with olive oil and fry until crisp and golden.
- When the potatoes are ready, remove to a large dish and place into a hot oven to keep warm.
- Return the frying pan to the heat, remove the steaks from the marinade and seal in the hot pan for 2 minutes on each side, remove the steaks from the pan, place onto an oven tray and set into a hot oven for 5 minutes.
- Tip the cherry tomatoes into the empty frying pan along with the remaining marinade (add 4 tablespoons of water) and cook on a high heat for 5 minutes until the tomatoes soften and a sticky sauce forms.
- Bring a saucepan of water to the boil and cook the asparagus and green beans for 2 minutes until bright green but still crunchy.
- Remove the potatoes and steaks from the oven, allow the steaks to rest while you arrange the potatoes onto a large warm serving plate. Top with green beans, asparagus and cherry tomatoes.
- Slice the steak into thin slices and place on top of the salad.
- Drizzle the sticky balsamic sauce over the meat and sprinkle with parmesan.
- Serve with rocket leaves.
Ingredients
- 2 thick Northern Ireland Farm Quality Assured sirloin steaks
For the marinade:
- 4 tbsp Balsamic vinegar
- 1 Garlic clove crushed
- 2 tbsp Honey
- 330 g Cherry tomatoes
For the warm salad:
- 2 tbsp Olive oil
- 500 g Baby potatoes
- 220 g French green beans trimmed
- 300 g Asparagus rimmed
- Handful of rocket leaves
- Handful of freshly grated parmesan
