Steak & caramelised onion salad

Serves: 4
Prep time: 45 minutes

steak saladIngredients:

• 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


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

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