Balsamic steaks and rainbow root chips

These sirloin steaks are a special main course, with their sweet honey and balsamic glaze, and are super easy to make too. Use any mix of your favourite seasonal root veg for the chips.

Ingredients

Serves: 2

Ready in: 45 mins (plus 30 mins marinating)

• 2 x beef sirloin steaks
• 4 tbsp balsamic vinegar
• 4 tbsp honey
• 1 carrot, cut into chips
• 1 parsnip, cut into chips
• 1 sweet potato, cut into chips
• 3 tbsp sunflower oil
• 200ml beef stock
• 1 tsp pesto
• 2 tbsp mayonnaise
• Rocket leaves, to serve

Method

1. Put the steaks in a shallow dish. Mix the balsamic vinegar and honey until well combined, then pour over the steaks. Cover and set aside for 30 mins.
2. Preheat the oven to 200°C/fan 180°C/gas 6. Toss the root veg chips with 2 tbsp of the oil and spread out over a large baking tray. Season and bake in the oven for 30-45 mins or until tender and starting to crisp at the edges.
3.  Meanwhile, heat the remaining oil in a frying pan. Add the steaks (reserving the marinade) and cook over a high heat for 1-2 mins on each side for rare, or 3-4 mins on each side for medium well done. Remove from the pan and set aside to rest for a couple of mins. Add the reserved marinade and beef stock to the frying pan, scraping up the bits from the bottom, and bring to the boil over a medium-high heat. Simmer for 2-4 mins or until thickened and syrupy.
4. Stir the pesto into the mayonnaise. Serve the steaks on a plate with the sauce spooned over the top, along with the root veg chips, pesto mayo and some rocket leaves.