Sirloin Steaks with Roasted Tomato Vinaigrette

SIRLOIN STEAKS WITH

ROASTED TOMATO

VINAIGRETTE

A hot chargrill pan or barbecue is

all you need to bring out the natural,

savoury flavours of sirloin steak.

Finishing it with a little roasted

tomato vinaigrette makes it dazzle.

SERVES: 4

PREPARATION: 15 MINS

COOKING: 30 MINS

500g cherry or grape tomatoes, halved

80ml ( cup) extra virgin olive oil

2 tbs red wine vinegar

cup roughly chopped basil,

plus extra leaves, to serve

2 eschalots, finely chopped

1 lemon, zested

4 x 250g beef sirloin steaks

400g green beans, trimmed

I Preheat oven to 200C. Place tomatoes

and 1 tbs oil in a, bowl, season with salt

and pepper, then toss to oombme Place

tomatoes, cut-side up, on an oven tray and roast

for 20 minutes or until softened and starting to

caramelise.

Transfer half the tomatoes with cooking juices to

a large bowl and reserve.

To make vinaigrette:

Roughly chop remaining tomatoes. Place

in a separate bowl with 3 tbs oil, vinegar,

basil, eschallots, and lemon zest, season,

then toss to combine.

Makes 1 cup.

Preheat a lightly oiled chargrill pan or bbq over

high heat. Cook steaks for 2 ½ minutes each

side for medium. Rest for 5 minutes.

Meanwhile, place beans in a large bowl with

Remaining tbsp. of oil, season, then toss to

combine. Cook beans on on chargrill pan, turning frequently,

for 3 minutes or until charred and just tender.

Add to reserved tomatoes and toss to combine.

Divide bean mixture and steaks among

plates. Drizzle with vinaigrette and

scatter with extra basil leaves to serve.