Italian · Dinner
Balsamic Glazed Beef Steak
Pan-seared beef sirloin steak finished with a reduced balsamic vinegar and garlic glaze, served with roasted cherry tomatoes and fresh basil. Rosemary-infused olive oil forms the base for both the sear and the glaze, giving the dish a tangy-sweet, herbal Italian character.
$8
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
405Calories
46gProtein
18gFat
16gCarbs
12gSugar
1.5gFiber
640mgSodium
128mgChol
5.4gSat Fat
820mgPotassium
52mgCalcium
4.2mgIron
2.5mcgVitamin B12
16mgVitamin C
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat the beef sirloin steak dry and season with salt and black pepper. Halve the cherry tomatoes and thinly slice the garlic cloves.
2
Sear
Heat the olive oil in a skillet over medium-high heat until shimmering. Sear the steak 3 minutes per side until a deep brown crust forms and centre reads 130°F for medium-rare.
3
Deglaze
Pour balsamic vinegar and honey into the skillet, scraping browned bits. Add sliced garlic and rosemary sprig, simmering over medium-low heat 3 minutes until glaze coats the back of a spoon. Add cherry tomatoes and toss 1 minute until blistered.
4
Plate
Rest the steak 5 minutes, then slice against the grain. Arrange on plate with glazed tomatoes, spoon remaining glaze over, and scatter torn basil leaves on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef sirloin steak
- 60ml60ml balsamic vinegar
- 4 cloves4 cloves garlic
- 30ml30ml olive oil
- 88 cherry tomatoes
- 2 sprig2 sprig fresh rosemary
- 2 tsp2 tsp honey
- 44 fresh basil leaves
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
