Steak with roast tomato sauce
3
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Put aside your bottled tomato sauce and try this delish roast tomato sauce with olives, vinegar, oregano and seasoned with salt and pepper. Yum!
Ingredients
Baby potatoes
400 g, cut into wedges
Olive oil
2 tsp
Cherry tomatoes
500 g
Garlic
2 clove(s), thinly sliced
Beef rump steak, raw
400 g, (4 x 125g steaks, fat trimmed)
Black olives, drained
¾ cup(s), (120g) pitted
Balsamic vinegar
2 tbs
Tomato paste
1 tbs
Fresh oregano
¼ cup(s), leaves
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C. Place the potato on a large baking tray and drizzle with half the oil. Toss to coat and season with salt and pepper. Bake, turning once, for 25 minutes or until golden and tender.
2
Combine the tomatoes and garlic in a small baking dish and drizzle with the remaining oil. Toss to coat and bake for 20 minutes.
3
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the steaks for 2-4 minutes each side or until cooked to your liking. Transfer to a plate, cover, and set aside for 5 minutes to rest.
4
Add the tomato and garlic mixture to the pan and lightly crush with a potato masher. Stir in the olives, vinegar and tomato paste. Simmer for 2-3 minutes or until the sauce thickens. Stir in the oregano and season with salt and pepper. Spoon the sauce over the steak and serve with the potato.
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