Steak with cherry tomato salad

Name: Steak with cherry tomato salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Garlic clove; 2 TABLESPOONS Oil; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 Steaks (approx. 175 g each; e.g. hip or rump steaks); 600 g cherry tomatoes; 2 small red onions; 3 Stem(s) Basil; 7-10 Tbsp Aluminium foil

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Garlic clove
2 TABLESPOONS Oil
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 Steaks (approx. 175 g each; e.g. hip or rump steaks)
600 g cherry tomatoes
2 small red onions
3 Stem(s) Basil
7-10 Tbsp Aluminium foil

Directions

1
For the vinaigrette, peel the garlic and dice very finely. Heat 1 tablespoon of oil in a small frying pan or saucepan. Fry the garlic briefly in it. Deglaze with vinegar and remove from heat. Stir in salt, pepper and 1 tsp. sugar.
2
Let it cool down.
3
Pat the steaks dry. Heat 1 tablespoon of oil in a large frying pan. Fry the steaks in it at high heat for about 1 minute. Then fry on medium heat on each side for about 3 minutes. Season with salt and pepper.
4
Remove, wrap in aluminium foil and let it rest for about 5 minutes.
5
Wash and halve the tomatoes. Peel and halve onions and cut them into fine strips. Wash basil and shake dry, pluck the leaves. Cut into fine strips. Mix tomatoes, onions, basil and vinaigrette.
6
Season again and serve with the steaks.
7
If you don't want to do without herb butter for the steak, you can stretch it to reduce fat and calories. This can be achieved, for example, with finely chopped antipasti onions in balsamic vinegar, with tuna (natural) and capers, with light cream cheese in various flavours or with grainy mustard or shredded horseradish (jar).