Confit tomatoes and balsamic marinated steak


Makes 4

For the confit tomatoes

  • 200ml U:Me Vegetable & Olive Oil Blend 
  • 1kg large tomatoes (a mix of varieties and colours)
  • 4 cloves garlic halved
  • 2 sprigs of rosemary, leaves removed
  • 1 tsp salt

For the steak

  • 2 tbsp U:ME Vegetable & Olive Oil Blend
  • 600g steak (preferably ribeye or rump, around 2 cm thick)
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard

For the vinaigrette

  • 100ml left-over tomato oil
  • Small handfuls of parsley, coriander and oregano, finely chopped
  • 2 tablespoons capers, roughly chopped
  • 2 cloves garlic
  • 1 tsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 1/2 tsp sea salt

Allergens: mustard


The tomatoes are something you can prep beforehand, as you can simply warm them up before serving, but make sure to save the left-over juices and oil as we’ll use this to make our dressing. 

Halve the larger tomatoes across the middle. Toss them with the rosemary, onions, garlic, salt and U:Me oil. Place into a roasting dish cut side facing upwards. Roast at 150c fan for 1 hour. Remove from the oven and allow to cool.

To marinate the steak, simply mix all of the ingredients together, massage into the steak and refrigerate for at least 4 hours. Before you cook the steak, remove it from the fridge for at least 30 minutes to allow it to come to room temperature.

To make the vinaigrette, finely chop the herbs, capers and garlic. In a small bowl mix together the vinegar, tomato-oil and mustard and whisk to combine until it emulsifies and thickens up. Add the herbs and season to taste.

Sear the steak on a high heat until it caramelizes, and the internal temperature reads 50c; around 4 minutes on each side for medium. Remove from the pan and then let rest for at least 5 minutes.

To serve, slice the steak and place next to the tomatoes and drizzle liberally with the herby vinaigrette.