A refreshing, tangy of tomatoes, spring onions and balsamic vinegar makes a colourful topping for chunky, pan-fried steaks. Choose rump, sirloin or fillet – whichever is your favourite – and of you do not have a non- stick pan, grill the steak instead for the same length of time. Serve with potato wedges and a mixed leaf salad with a mustard dressing.
2 steaks, about 2 cm/ 3/4in thick
4 large plum tomatoes
2 spring onions (scallions)
30ml/2 tbsp balsamic vinegar
1. Trim any excess fat from the steals, and then season on both sides with salt and pepper. Heat a non-stick frying pan and cook the steaks for about 3 minutes on each side for medium rate. Cook for a litter longer if you like your steak well cooked.
2. Meanwhile, put the tomatoes in a heatproof bowl, cover with boiling water and leave for 1-2 minutes, until the skins start to split. Drain and peel the tomatoes, then halve them and scoop out the seeds. Dice the tomato flesh. Thinly slice the spring onions.
3. Transfer the steaks to plates and keep warm. Add the vegetables, balsamic vinegar, 30ml/ 2 tbsp water and a little seasoning to the cooking juices in the pan and stir briefly until warm, scraping up any meat residue. Spoon the salsa over the steaks to serve.