Rosemary and balsamic steak recipe

  • Serves 4
  • 10mins to prepare and 25mins to cook, plus 5mins to rest
  • 565 calories / serving
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18ROSERMARYBALSAM HE

Rosemary and balsamic combine in this steak marinade to create fragrant flavours and lots of ‘wow’ factor. 

Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes, lemon and garlic cloves in a large roasting tray lined with nonstick baking paper and drizzle with 1 tbsp olive oil. Roast for 25 minutes until the potatoes are golden and crispy.

In a small saucepan, combine the remaining oil, vinegar, sugar and rosemary and season to taste. Cook over a medium to high heat for 3 minutes or until the sauce reduces by half. Leave to cool slightly then pour over the steaks, turning thoroughly to coat each side.

Heat a large nonstick frying pan over a medium to high heat and cook the steaks for 2-2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Loosely cover the steaks with foil and leave to rest for 5 minutes while you cook the broccoli.

Bring a pot of water to the boil and blanch the broccoli for 2-3 minutes. Drain and serve immediately with the steak and potatoes. 

Tip: For a perfectly grilled steak, let the meat sit at room temperature for 20-30 minutes. 

See more Steak recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1kg Charlotte potatoes, halved
  • 1 lemon, sliced
  • 4 garlic cloves, whole
  • 30ml (2tbsp) olive oil
  • 60ml (2 1/2fl oz) balsamic vinegar
  • 1tbsp brown sugar
  • 3 sprigs rosemary, leaves picked and finely chopped
  • 4 rib eye steaks
  • 200g (7oz) Tenderstem broccoli
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  • Energy 2369kj 565kcal 28%
  • Fat 18g 26%
  • Saturates 5g 25%
  • Sugars 12g 13%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 49.6g Protein 53.9g Fibre 5.3g

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