Valentine's main course: Rosemary and balsamic steak

Rosemary and balsamic steak

Do you believe in the power of aphrodisiacs? Try this rosemary and balsamic steak main before you answer. The succulent red meat releases the aphrodisiac iron, while the fresh veg on the side unleashes those desirable antioxidants.

Prep time: 10 minutes

Cook time: 25 minutes

Servings: 4 people


  • 1 kg baby potatoes
  • 1 lemon, sliced
  • 4 garlic cloves, whole
  • 2tbsp olive oil
  • 60ml balsamic vinegar
  • 1tbsp brown sugar
  • 3 sprigs rosemary, leaves picked and finely chopped
  • 4 x 200g (7oz) rib eye steaks
  • 200g (7oz) Tenderstem broccoli


Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes, lemon and garlic cloves in a large roasting tray lined with nonstick baking paper and drizzle with 1 tbsp olive oil. Roast for 25 minutes until the potatoes are golden and crispy.

In a small saucepan, combine the remaining oil, vinegar, sugar and rosemary and season to taste.

Cook over a medium to high heat for 3 minutes or until the sauce reduces by half.

Leave to cool slightly then pour over the steaks, turning thoroughly to coat each side.

Heat a large nonstick frying pan over a medium to high heat and cook the steaks for 2-2 1/2 minutes on each side for a medium-rare steak.

Add another minute for a medium to well-done steak. Loosely cover the steaks with foil and leave to rest for 5 minutes while you cook the broccoli.

Bring a pot of water to the boil and blanch the broccoli for 2-3 minutes.

Drain and serve immediately with the steak and potatoes.