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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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.

  • 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
  • Energy 2370kj 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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