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Rosemary Skewered Beef with Tomatoes


  • 600g / 1 lb 5 oz sirloin steak or fillet, cut into 1½cm/½ inch cubes

  • 4 large sprigs rosemary

  • 4 tbsp olive oil

  • 2 garlic cloves finely chopped

  • Pinch chilli flakes

  • 200g / 7 oz cherry tomatoes, halved

  • 1 tsp tomato puree

  • 250g / 9 oz rocket leaves

  • 50g / 2 oz shaved parmesan

  • 3 tbsp balsamic vinegar


  • 1.

    Preheat a griddle pan.

  • 2.

    Skewer beef evenly between rosemary sprigs, drizzle with a little olive oil then season with sea salt and black pepper.

  • 3.

    Place on griddle pan and cook for a minute on either side, then splash with balsamic.

  • 4.

    Meanwhile heat remaining oil in a pan, once hot add the garlic and chilli flakes, cook for 30 seconds then add the tomatoes and puree. Cook for 3 minutes.

  • 5.

    Serve with potatoes, rocket, sautéed tomatoes and shaved parmesan, drizzle with olive oil.

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