YOU WILL NEED

2 baking potatoes

4tbsp olive oil

16 vine-ripened cherry tomatoes

2 large onions, halved and sliced

2 level tsp soft brown sugar

2tsp balsamic vinegar

1 The Butcher’s Selection 21 day matured sirloin steak (535g)

1tbsp cider vinegar

1 level tsp Coarse Grain Mustard

1/2 level tsp clear honey

90g bag mixed salad leaves

 

Serves: 4

Cook time: 40 minutes

 

HOW TO DO IT

1.     Preheat the oven to 220c/200c fan/gas 7. Line a baking tray with baking paper. Cut the potatoes into 1.5cm cubes, pat dry with kitchen paper, put in a bowl with 1tbsp of the oil and toss until coated. Spread on the tray and cook for 35-40 minutes until crisp and golden

2.     Put the tomatoes on a tray and bake with the potatoes for the last 5-10 minutes until the skins burst

3.     Meanwhile, fry the onions in 1tbsp of the oil over a low heat for 20 minutes, stirring often, until soft and golden. Add the sugar and balsamic vinegar and cook for 5-10 minutes until caramelised

4.     Griddle or grill the steak for 2 minutes on each side or until medium. Leave to rest for 5 minutes, then slice thickly

5.     Whisk the rest of the oil with cider vinegar, mustard and honey. Season and toss with the leaves. Put on a serving plate with the steak and vegetables. Serve immediately

 

TOP TIP!

‘When cooking steak, brush it with either rapeseed or sunflower oil (not olive oil) and then season with black pepper and a little salt – simple, but ever so tasty!’ Jim Viggars, Head of meat quality at Asda