Ingredients

The following ingredients have 4 Servings
  • 500 g (1lb) vine tomatoes
  • 1 tbsp olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tsp salt
  • 800 g (1½lbs ) steak of your choice ((I used bone-in sirloin) )
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2-3 tsp flaky sea salt
  • black pepper (to taste )
  • Parmesan cheese (shaved )
  • fresh rocket / arugula
  • lemon wedges

Instruction

  • Mix the olive oil, Balsamic vinegar and salt together and pour over the tomatoes. 
  • Drizzle the olive oil and lemon juice over the steak then season generously with salt and pepper. (This step can be done up to 24 hours ahead.) 
  • Pre-heat a grill or grill pan then add the steak and tomatoes (if your pan/grill isn't big enough, cook the steak first then grill the tomatoes while the steak is resting). 
  • Cook the steak until done to your preference then remove from the heat and allow to rest, covered with foil, for at least 5 minutes. 
  • Remove the tomatoes from the grill once they are blistered. Place in a bowl/dish so that none of their juices go to waste. 
  • Slice the rested steak then serve on rocket/arugula with the tomatoes and Parmesan shavings and pour over the resting juices of both the steak and the tomatoes.