Ingredients
2 tablespoons of olive oil
2 tablespoons of finely chopped rosemary
Zest of 1/2 lemon
4 7-8 ounce of fillet or preferred steaks
Baguette, arugula and soft goat cheese to serve
Tomato Relish:
1 basket of cherry or grape tomatoes halved
1-2 teaspoons of sugar
1/2 teaspoon of salt
Ground pepper to taste
2 tablespoons of Cabernet Sauvignon
1 tablespoon of 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.
An elegant, delicious and healthy alternative to the hamburger, seasoned fillet of steak are sandwiched in a baguette with red wine caramelized tomatoes, goat cheese and arugula. Dinner, lunch or an outdoor barbecue!