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Steak with tomato, olive and parsley relish

  • Time to make: 30 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 2 x 250g punnets cherry tomatoes, halved
    • ¼ teaspoon dried red chilli flakes
    • 600g small new potatoes
    • 2 bunches broccolini, trimmed
    • 4 x 125g sirloin or rump steaks, fat trimmed
    • ¼ cup pitted kalamata olives, sliced
    • ½ cup fresh flat-leaf parsley
    • 1 tablespoon balsamic vinegar
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

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    1 Preheat oven to 180°C. Line a baking tray with baking paper. Arrange tomatoes, cut-side up, on prepared tray. Sprinkle with chilli flakes and spray with oil. Roast for 10-12 minutes or until tender.

    2 Meanwhile, boil, steam or microwave potatoes and broccolini until tender.

    3 Preheat a chargrill or barbecue over a high heat. Spray steaks with oil and grill each side for 2-3 minutes (for medium) or until cooked to your liking. Transfer to a plate and cover loosely with tinfoil. Set aside to rest for 2-3 minutes.

    4 To make tomato relish, place roasted tomatoes, olives, parsley and balsamic in a medium-sized bowl, season with freshly ground black pepper and gently stir to combine.

    5 Top each steak with tomato relish and serve with cooked potatoes and broccolini.

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