Waitrose and Partners
Steak on sourdough with garlicky tomatoes

Steak on sourdough with garlicky tomatoes

Switch up how you serve steak with these crunchy, bruschetta-style toasts topped with griddled mediterranean vegetables, cannellini beans and tender slices of barbecued British beef bavette.  

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High protein3 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 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.


  • 2 Essential British Beef Sirloin Steaks (about 200g each)
  • 2 medium Essential Courgettes, trimmed and thinly sliced
  • 2 x 270g packs Waitrose Cherry Vine Tomatoes, halved
  • 3 tbsp Essential Olive Oil
  • 8 sprig/s oregano
  • 4 clove/s garlic, sliced
  • 2 x 400g cans Essential Cannellini Beans, drained and rinsed
  • 1 Essential Lemon, juice
  • 4 thick slices sourdough bread


  1. Preheat the oven to 220oC, gas mark 7. Take the steaks out of their packaging and season; set aside until ready to cook. Toss the courgettes, tomatoes, 2 tbsp oil, the oregano and garlic in a non-stick roasting tin, then roast for 20 minutes, stirring halfway.

  2. Heat a barbecue or griddle pan to a high heat. Add the beans to the roasting tin with the vegetables, squeeze over the lemon juice and season, stirring everything together. Roast for a further 5 minutes.

  3. Brush the bread and steaks with the remaining 1 tbsp oil. Cook the steaks on the barbecue or griddle pan for 2-3 minutes on each side (for medium-rare), ensuring all the cut surfaces are well cooked and browned, then set aside to rest for 2-3 minutes. Meanwhile, char the sourdough for 1 minute on each side.

  4. Pile the vegetables and beans (remove the oregano sprigs) onto the sourdough. Slice the steak and serve on top. A little horseradish sauce will go nicely on the side, if liked.

Cook’s tip

Cook the tomato vines in the roasting tin, too – they'll add even more tomato flavour. Discard before serving. 

And to drink...

Mad Fish Cabernet Shiraz, Western Australia (75cl), is wonderfully fruity, with dark cherry and mocha notes plus a touch of toasty oak. 


Typical values per serving when made using specific products in recipe


2,745kJ/ 656kcals



Saturated Fat












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