Slow-Roasted Tomato & Steak Rolls

Tomatoes are
high in lycopene (one of the most potent antioxidants in the diet), vitamin C
and fiber

Serves 4

Prep 5 mins

Cook 30 mins

Per
serve 2170kJ

Fat 19g

Sat fat 5g

Slow-Roasted Tomato & Steak Rolls

·          
Roma
tomatoes, 4, halved

·          
Olive
oil, 2 tablespoons

·          
Dried
Italian herbs, ½ teaspoon

·          
Onions,
2, sliced

·          
Red-wine
vinegar, ¼ cup

·          
Brown
sugar, 2 tablespoons

·          
Lean
beef eye fillet steaks, 4 x 120g, trimmed

·          
Wholegrain
bread rolls, 4, toasted

·          
Wholegrain
or Dijon mustard, 1 tablespoon

·          
Mixed
salad leaves, 50g

1. Preheat oven to slow, 150⁰C. Line an oven tray with
   baking paper
2. Place tomatoes, cut side up, on tray. Drizzle with half oil.
   Sprinkle with herbs and season with black pepper. Roast 25 – 30 minutes,
   until tender.
3. Meanwhile, heat remaining oil in a large non-stick frying pan on
   medium. Sauté onions 4 – 5 minutes, stirring, until tender. Mix in vinegar
   and sugar and cook 4 – 5 minutes, to caramelize. Remove from pan.
4. Wipe pan clean and increase heat to high. Pan-fry steak 1 -2
   minutes each side, until cooked to your liking. Rest, covered, 5 minutes
   before thinly slicing.
5. Spread bottom
   half of rolls with mustard. Fill rolls evenly with salad leaves, steak
   slices, tomato halves and onions

Wholegrain bread rolls

Top tips

·          
For
quality beef, keep an eye out for the Meat Standards Australia (MSA) symbol at
participating butchers and supermarkets.

·          
Tomatoes
are high in lycopene (one of the most potent antioxidants in the diet), vitamin
C and fiber.