- 4
Ingredients
- 2 cups cherry or grape tomatoes
- olive oil drizzle
- pinch of salt and freshly ground pepper
- 1 1/4 lbs (625g) sirloin-beef steaks
- 4 garlic cloves, minced
- 1 tablespoon balsamic vinegar, 1 tablespoon extra
- 2 teaspoons olive oil, 2 to 3 tablespoons extra
- pinch of salt
- 1/2 teaspoon cracked black pepper
- 4 cups arugula leavesv
- 1/2 cup mint leaves, coarsely chopped
- 1 cup flat leaf parsley, coarsely chopped
- 2 1/2 oz (75g) feta cheese, crumbled
- 1 tablespoon lemon juice
Preparation
Step 1
Ingredients
2 cups cherry or grape tomatoes
olive oil drizzle
pinch of salt and freshly ground pepper
1 1/4 lbs (625g) sirloin-beef steaks
4 garlic cloves, minced
1 tablespoon balsamic vinegar, 1 tablespoon extra
2 teaspoons olive oil, 2 to 3 tablespoons extra
pinch of salt
1/2 teaspoon cracked black pepper
4 cups arugula leavesv
1/2 cup mint leaves, coarsely chopped
1 cup flat leaf parsley, coarsely chopped
2 1/2 oz (75g) feta cheese, crumbled
1 tablespoon lemon juice
Instructions
Preheat oven to 400°F (200°C). Grease a baking sheet. Toss tomatoes with a little oil, salt and pepper on prepared baking sheet. Roast in preheated oven for about 10 minutes or until slightly wilted and warm.
Slice each steak horizontally into pieces; place in medium bowl. Add garlic, 1 tablespoon of vinegar, 2 teaspoons oil, pinch of salt and pepper; stir to coat. Heat barbecue or grill to high. Cook steak for about 3 minutes each side until tender and cooked to your liking. Let cool slightly.
Toss steak, tomatoes, remaining oil, vinegar and remaining ingredients in a large bowl. Serves 4.