What you'll need

Serves 2

• 2 fillet, rump or sirlion steaks
• 1 tablespoon olive oil
• 125g roma cherry tomatoes
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon balsamic vinegar
• 200g wilted spinach
• salt and ground black pepper

The easy bit

1. Cover the steaks with the oil, season with salt and pepper and place in a hot pan.
2. After cooking for 1 minute, turn the steak and cook as desired. Timing depends on the thickness of the steak and preference (allow 5 minutes for medium rare).
3. Chop tomatoes and place in a bowl with the herbs, vinegar and seasoning. Add this mixture to the pan and heat through for 1-2 minutes.
4. Spoon on top of the steak and serve with wilted spinach.

418 Calories per serving.