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



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



‘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