12 tomatoes on the vine
1 red onion, quartered
4 garlic cloves, sliced
1 tbsp olive oil
1 tbsp balsamic vinegar
A generous pinch of coarse salt
1 tbsp coconut oil
2 sirloin steaks (250g per steak – as short and thick as possible)
A handful of pine nuts
2 handfuls of rocket
PREPARATION: 10 MINUTES (plus cooling time)
COOKING TIME: 50 MINUTES
Preheat the oven to 140°C/284°F/gas mark 1.
Place the tomatoes, onion and garlic on a roasting tray and drizzle with olive oil, balsamic vinegar and salt. Cook for about 40 minutes until caramelised. Leave to cool.
Heat the coconut oil in a non-stick frying pan. Once it is sizzling, sear the steaks for about 3-4 minutes on each side.
Leave the steak to rest for about the same amount of time you cooked it for. At the same time, toast the pine nuts in the frying pan until golden brown.
Serve the steak with equal amounts of rocket and warm tomato and onion mix. Sprinkle on the pine nuts and drizzle with oil.