Balsamic steak with tomato, basil and fetta

Balsamic steak with tomato, basil and fetta

Ingredients (4 servings):

  • 4 sirloin steaks, trimmed
  • 6 tomatoes, halved
  • 2 teaspoons baby capers
  • ¼ cup basil leaves
  • 175g Greek fetta, crumbled
  • 4 whole garlic cloves, skin on
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • Salt and cracked black pepper
  • Olive oil spray

 

Method:

  1. Preheat oven to 200°C. Place the tomatoes on a baking tray lined with baking paper. Scatter over capers, garlic cloves and crumbled fetta.
  2. Sprinkle with half the oil, salt and pepper. Cook for 15 minutes until tomatoes soft. Remove and set aside.
  3. Place the steaks in a non-metallic bowl and toss with the remaining oil, vinegar, salt and pepper. Cover and refrigerate for five minutes.
  4. Heat a grill pan over high heat. Cook the steaks for four minutes each side or until cooked to your liking.
  5. Serve steaks with baked tomatoes, capers, garlic and fetta and scatter with basil.
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