What you'll need

Serves 2

  • 2 fillet, rump or sirlion steaks
  • 1 tablespoon olive oil
  • 125g cherry tomatoes
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon balsamic vinegar
  • 200g wilted spinach
  • salt and ground black pepper

The easy bit

  1. Cover the steaks with the oil, season with salt and pepper and place in a hot pan.
  2. After cooking for 1 minute, turn the steak and cook as desired. Timing depends on the thickness of the steak and preference (allow 5 minutes for medium rare).
  3. Chop tomatoes and place in a bowl with the herbs, vinegar and seasoning. Add this mixture to the pan and heat through for 1-2 minutes.
  4. Spoon on top of the steak and serve with wilted spinach.