• 2 x 180 gm porterhouse(steaks of beef cut) steaks, well trimmed
• sea salt & freshly ground pepper
• olive oil spray
• 1 handful baby beans, halved crossways
• olive oil
• 4-6 ripe red tomatoes, halved
• 1 tbsp brown sugar
• 100 ml balsamic vinegar
• chicken stock
• 4 garlic cloves, finely chopped
• 2 heaped tspn finely chopped fresh rosemary
• 1 red onion, finely sliced
• 2 heaped tbsp Italian (flat leaf) parsley leaves

Season the steaks, spray with oil and cook to the desired degree on a preheated ridged grill or BBQ. Set aside to rest for a few minutes, before slicing on the diagonal.

At the same time, blanch the beans in salted, boiling water until crisp-tender. Drain and put in iced water. Then drain well.

Heat a thin layer of oil in a heavy-bottomed pan and place the tomatoes on top, cut side down.

Add the sugar and balsamic to the pan and gently cook the tomatoes, adding a little stock if caramelising too much.

When almost ready, add half of the garlic and rosemary to the pan.

Stir well, briefly cook and then remove from the heat.

Heat a little oil in another pan and gently saute the remaining garlic and rosemary with the red onion until tender.

Then add the beans and briefly toss to reheat, before stirring through the parsley, a little fresh oil and the sliced beef with any cooking juices.

To serve, arrange the tomatoes in the round on one large plate and mound the salad in the middle.

by Pak101.com (few years ago!) / 741 views