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Maria Elia

Rosemary Skewered Beef with Tomatoes


Serves 4

Ingredients

  • 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

Method

  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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