Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- Olive oil: 2 tbsp
- Sirloin steak: 250g (9oz)
- Garlic cloves, smashed: 2
- Fresh rosemary sprig: 1
- Heritage tomatoes, chopped into chunks: 200g (7oz)
- Fresh basil: 30g (1oz)
- Balsamic vinegar: 2 tbsp
- Red wine vinegar: 2 tbsp
- Cherry vine tomatoes, roasted in a hot oven until blistered (2 strings)
- Sun-dried tomatoes in oil, roughly sliced: 12
- Rocket leaves: A handful
- Salt and freshly ground black pepper
When looking for an alternative to sirloin steak, you have several flavourful options to choose from:
- Flank Steak: Derived from the lower abdomen of the cow, flank steak is lean and boasts intense flavour. It’s excellent for marinating and grilling, delivering a tender and juicy experience similar to sirloin
- Skirt Steak: Another cut from the lower abdomen, skirt steak is thin and savoury. Its unique texture, with long, parallel muscle fibres, provides a distinct chewing experience. Skirt steak excels when grilled or seared, offering a slightly crispy exterior and a succulent interior
Method
Season the steak on both sides with salt and black pepper, then heat the oil in a frying pan over a high heat and pan-fry for 2–3 minutes until rare. Remove from the heat. Add 1 smashed garlic clove and the rosemary sprig to the pan, to soak up the juices.
Put the tomato chunks into a large bowl with the basil stalks (reserve the leaves for later), remaining garlic, both vinegars and some salt. Leave for 10 minutes to extract the juices, then add olive oil to taste.
Stir the reserved basil leaves through the raw tomato mix. Add the roasted cherry tomatoes and the sun-dried tomatoes. Scatter over a platter. Top with rocket leaves.
Thinly slice the steak and place on top of the tomatoes. Pour over any meat juices before serving.