Steak & balsamic roasted tomatoes on sourdough

Name: Steak & balsamic roasted tomatoes on sourdough
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 230 g pack Essential British Beef Rump Steak; 250 g pack Essential Cherry Tomatoes, halved; 1 large clove garlic, thinly sliced; ½ Essential Red Onion, sliced; 2 large sprigs thyme; 2 tbsp Essential Olive Oil; 1 tbsp Essential Balsamic Vinegar; 2 large slices sourdough or Essential Baguette; 3 tsp Essential Hot Horseradish Sauce; handful Basil leaves, to serve (optional)

Juicy roasted tomatoes and sliced steak make a great topping for an open sandwich. Any cut of steak will work here, though rump is good value and full-flavoured

4 out of 5 stars(1) Rate this recipe

High protein

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

230g pack Essential British Beef Rump Steak
250g pack Essential Cherry Tomatoes, halved
1 large clove garlic, thinly sliced
½ Essential Red Onion, sliced
2 large sprigs thyme
2 tbsp Essential Olive Oil
1 tbsp Essential Balsamic Vinegar
2 large slices sourdough or Essential Baguette
3 tsp Essential Hot Horseradish Sauce
handful Basil leaves, to serve (optional)

Preheat the oven to 220ºC, gas mark 7. Take the steak out of the packaging, trim off the excess fat, season and set aside until ready to cook. Meanwhile, mix the tomatoes, garlic, onion and thyme in a medium roasting tin (it should all fit quite snugly) with 1½ tbsp oil. Season and roast for 10 minutes.
Stir the vinegar into the tomatoes and roast for 10 minutes more. Meanwhile, heat the remaining ½ tbsp oil in a medium frying pan over a high heat. Cook the steak for 2½ minutes on each side for medium-well done, ensuring all the edges are well browned, then set aside to rest on a board for 5 minutes.
Toast the bread, then spread with the horseradish sauce, to taste. Spoon over the hot tomatoes along with any roasting juices (discard the thyme). Slice the steak and arrange on top, scattering with a few basil leaves, if using, to serve.

Cook’s tip

There’s no need to waste tomatoes that are past their best – use this roasting technique to give them another lease of life. The hot oven caramelises them slightly and intensifies their flavour, making them really delicious and versatile. Try them spooned over pasta or on salads, too.

Typical values per serving when made using specific products in recipe