Steak with tomato, olive and parsley relish

Serves: 4

Time to make: 30 mins

Ingredients

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2 x 250g punnets cherry tomatoes, halved

¼ teaspoon dried red chilli flakes

600g small new potatoes

2 bunches broccolini, trimmed

4 x 125g sirloin or rump steaks, fat trimmed

¼ cup pitted kalamata olives, sliced

½ cup fresh flat-leaf parsley

1 tablespoon balsamic vinegar

Instructions

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1 Preheat oven to 180°C. Line a baking tray with baking paper. Arrange tomatoes, cut-side up, on prepared tray. Sprinkle with chilli flakes and spray with oil. Roast for 10-12 minutes or until tender.

2 Meanwhile, boil, steam or microwave potatoes and broccolini until tender.

3 Preheat a chargrill or barbecue over a high heat. Spray steaks with oil and grill each side for 2-3 minutes (for medium) or until cooked to your liking. Transfer to a plate and cover loosely with tinfoil. Set aside to rest for 2-3 minutes.

4 To make tomato relish, place roasted tomatoes, olives, parsley and balsamic in a medium-sized bowl, season with freshly ground black pepper and gently stir to combine.

5 Top each steak with tomato relish and serve with cooked potatoes and broccolini.

Nutrition Info (per serve)

Calories 399 cal

Kilojoules 1670 kJ

Protein 37 g

Total fat 15 g

Saturated fat 5 g

Carbohydrates 30 g

Sugar 6 g

Dietary fibre 9 g

Sodium 280 mg

Calcium 90 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.