1 cup of cherry tomatoes
2 spring onions
30 ml (2 table sp.) balsamic vinegar
Salt & pepper
Bring the barbecue to a temperature of 200 °C.
Coat the steaks with olive oil and season with salt and pepper.
Grill the meat to a core temperature of 54°C. Wrap in aluminium foil and let it rest for a while.
In the meantime, make the tomato salsa. Grill the cherry tomatoes and chopped spring onion in a little olive oil on the plancha. Enhance with the balsamic vinegar. Season with salt & pepper.
Serve the steak with the warm tomato salsa.
Use the BBQ/Plancha!
BBQ 2 PLANCHA TOPS:
Carri Chef 2 BBQ 2 Plancha Top
Grillo Chef 2 BBQ 2 Plancha Top
Safari Chef 2 BBQ 2 Plancha Top
Check out Cadac BBQs & Accessories.