Steak with balsamic-roasted tomatoes by The Really Garlicky Company

The Really Garlicky Company, based just outside Nairn, are Scotland's only garlic growers. The Allingham family have been growing garlic for the last 17 years, where they originally diversified their seed potato business to offer something new to Scottish foodies.  Priding themselves in producing flavourful, large juicy bulbs, they now produce a range of garlicky products, including aioli, garlic ciabatta, garlic butter and various chutneys and condiments.  After a good harvest they are now re-launching their garlic bulbs into specialist food shops nationwide.  Find them in your local Waitrose, Farm Shop or Deli. Or visit their website

Ingredients: Serves 2

3 tbsp olive oil
4 tbsp balsamic vinegar
salt and freshly ground black pepper
250g cherry tomatoes, on the vine 
2 sirloin steaks, approx 2cm thick

50g Really Garlicky Butter 

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1. Heat the oven to 200˚C/fan 180˚C/Gas 6. Mix 2 tbsp olive oil with the balsamic vinegar and season with salt and pepper. Put the tomatoes on a baking tray and pour the balsamic mixture over. Roast for 15 minutes. 

2.Meanwhile heat your griddle or frying pan over a high heat, until smoking hot.

3. Lightly brush the steaks with the remaining olive oil and season. Place the steaks in the pan or griddle spaced well apart. Don’t turn the steaks until the first side is well sealed, then turn and cook on the other side. (see timings below) 

4. Remove the steak from the pan and allow to rest for about 3 minutes before serving to allow the juices to relax back into the meat. 

5. Serve the steaks with a little garlic butter melted on top and the tomatoes. 

These timings are based on cooking a sirloin steak that is about 2cm thick. (Cooking times will vary depending on the type and thickness of the steak and how hot your pan is) 

  • Blue: 1 minute each side
  • Rare: 1½ minutes each side
  • Medium rare: 2 minutes each side
  • Medium: 2½ minutes each side
  • Medium-well done: 3 minutes each side

In association with Taste Communications.