Solo: Balsamic Steak

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Solo: Balsamic Steak

Quick, easy and delicious and only use one pan! Sirloin steak seared in a pan on the stove top and served with a delicious balsamic reduction and garlic courgettes.

Ingredients to serve 1

  • 1 x sirloin steak
  • 2 cloves x garlic – crush, peel and chop finely
  • 3 x courgettes, cut into strips lengthways
  • 50ml x balsamic vinegar
  • ⅛ tsp x freshly ground salt (for the balsamic sauce)
  • ½ tsp x freshly ground pepper (for the balsamic sauce)
  • . x olive oil, salt and pepper, tin foil (from your pantry)


Step 1

Prepare all ingredients as indicated above.

Step 2

Rub olive oil all over the steak then scatter with freshly ground salt and pepper and set aside.

Step 3

Courgettes: Heat a few glugs of olive oil in a frying pan over medium heat. Add garlic and courgettes and season with salt and pepper. Panfry until the courgettes are lightly browned – about 5 or 6 minutes. Transfer to a plate and keep warm.

Step 4

Steak: Return the pan to the stove and turn the heat up to medium to high. When hot, add the steak and pan fry 3 or 4 minutes on each side, turning only once with tongs (or a pair of spoons). When done, transfer to a plate and cover with tin foil and allow to rest.

Step 5

Balsamic Sauce: Pour any fat out of the frying pan and return to the stove on medium to high heat add balsamic vinegar, freshly ground salt and pepper (see quantities above). Allow to simmer for about 2 minutes until it reduces to half the quantity - stir constantly.

Step 6

To serve, slice the steak against the grain and place on the plate. Drizzle with the balsamic reduction and serve a portion of courgettes on the side.