|300 g||cherry tomatoes|
|15 ml||olive oil|
|Atlantic sea salt|
|2 sprigs||fresh thyme|
|50 g||Knorr Hearty Beef Soup|
|2.5 ml||Robertson's black pepper|
|30 ml||canola oil|
|500 g||thin flank steak — or rump steak|
|20 g||fresh basil|
|80 ml||basil pesto|
|30 g||parmesan cheese — or pecorino cheese|
|30 g||flaked almonds|
Heat the oven to 120C.
Place the tomatoes on a lined baking tray, drizzle them with 10ml olive oil, a pinch of Robertson’s Atlantic Sea Salt and thyme.
Slowly roast them for 1 hour, tossing them half way through.
Once the tomatoes are out of the oven, turn the temperature up to 160C.
Mix the Knorr Hearty Beef Soup, Robertson’s Black Pepper, 15ml canola oil and 30ml cold oil together to form a paste, then massage it in to the steak.
Heat the remaining 15ml canola oil in a pan over a high heat. When the oil is almost at smoking point, add the steak and seal it on both sides. Put the steak on a tray and put it into the oven for 7-10 minutes, depending on how well-done you would like it.
Once cooked, remove it from the oven and set aside to cool slightly.
Once the steak has cooled, slice it into thin strips.
Toss the rocket and basil with a 5ml olive oil and lay it on the platter, arrange the sliced steak pieces and tomatoes on top. Drizzle over the basil pesto.
Finish with parmesan/pecorino shavings and toasted almonds.
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