Steak & balsamic roasted tomatoes on sourdough
Waitrose and Partners

Steak & balsamic roasted tomatoes on sourdough

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

    High protein
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 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)

Method

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,657kJ/ 635kcals

Fat

30g

Saturated Fat

2.3g

Carbohydrates

57g

Sugars

9.6g

Fibre

5.1g

Protein

29g

Salt

1.8g

Shop this recipe

Sign in and book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please sign in then book a slot

Loading finished