Steak with Roasted Tomatoes and Chips
Serves: 2
Preparation: 10 minutes
Cooking Time: 30 minutes
Ingredients
- 300g The Co-operative steak cut chips
- 100g cherry tomatoes
- 1 red pepper, de-seeded and cut into thin slices
- 1½ tbsp olive oil
- Splash of balsamic vinegar
- 2 pieces rump or sirloin steakTo serve:
- Fresh rocket and The Co-operative Irresistible tomato and chilli chutney
Method
- Preheat the oven to 180˚C/fan 170˚C/Gas 4.
- Cook the chips according to the pack instructions. Put the cherry tomatoes and the pepper in a small roasting pan, drizzle over 1 tbsp of the oil and add a splash of vinegar.
- Roast with the chips for 20 minutes.
- Bash the steaks until they are a bit thinner.
- Rub over the remaining oil; season with freshly ground black pepper.
- Heat a frying pan or griddle until really hot and cook the steaks for a couple of minutes on each side, or to your liking.
- Serve with rocket, chutney, the roasted vegetables and chips.
