Eye-Fillet Pepper Steak with Asparagus and Balsamic Rainbow

Ingredients

Serves: 2

2 pieces eye-fillet steak

Olive oil

Salt & pepper

2 tbsp garlic-infused olive oil

1 bunch asparagus

1 tub rainbow baby tomatoes, halved

Drizzle balsamic vinegar

Directions

Heat a heavy-based frying pan over high heat.

Coat steak in olive oil and season heavily with salt and pepper, pushing the seasoning into the steak.

Fry steaks for 3 mins on each side and the edges for around a min each, then remove from the pan and cover with foil to rest.

Add garlic-infused oil to pan, then add asparagus to 1 side and the tomatoes to the other. Cook for about 2-3 mins or until done to your liking and drizzle over a little balsamic vinegar.

Tip: Cook the tomatoes for less time than you think they need; they soften very quickly.

Notes

I love a good pepper crust on a delicate steak. It gives a heat that you just don’t get from other spices. Remove the steak about two hours before you want to cook it.