INGREDIENTS

  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped rosemary
  • Zest of 1/2 lemon
  • 4 7-8 ounce fillet or preferred steaks
  • baguette, arugula and soft goat cheese, to serve

Tomato Relish

  • 1 basket cherry or grape tomatoes, halved
  • 1-2 teaspoons sugar
  • 1/2 teaspoon salt
  • Ground pepper to taste
  • 2 tablespoons Cabernet Sauvignon
  • 1 tablespoon red wine vinegar

DIRECTIONS

  1. Combine the oil, rosemary and zest in a flat bowl. Season the steaks and roll in mixture to coat. Allow to sit to bring to room temperature, then remove from oil mixture.
  2. Halve the tomatoes and toss with the sugar, salt and pepper. Place in a small pan with any remaining marinade and cook over medium heat for 1-2 minutes, stirring to dissolve sugar. Add the wine and vinegar and cook for 2 minutes longer or until thickened.
  3. Preheat a grill to medium high and grill steaks for 3 minutes each side for medium rare or until cooked as desired. Rest for 5-10 minutes, then slice thickly.
  4. Split the baguette, spread with the cheese, and fill with the beef, arugula and warm tomato relish. Enjoy straight away.
  • Yield:

    4 Servings

  • Cuisine:

    Australian

  • Course:

    Lunch