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Steak & Salad with Balsamic Vinaigrette & Crushed New PotatoesSirloin Steak served with a Balsamic Vinaigrette Dressing Recipe and Crushed New Potatoes

Summer is here and what better way to enjoy it than with a quick and delicious steak and salad dinner, topped with our super-quick and easy balsamic vinaigrette dressing.

Simple & Delicious Balsamic Vinaigrette Dressing

Balsamic Vinaigrette dressing is delicious and is incredibly easy to make if you have all the ingredients to hand.

Why buy a ready-made dressing when you can make one just as delicious, if not more so, in just a matter of minutes? Plus, in our book, homemade always tastes better then out of a bottle.

Below we teamed this balsamic dressing with a delicious steak dinner but this tastes equally good when poured liberally over some simple mixed greens  such as baby spinach, romaine, rocket and green apple or drizzled over grilled chicken, fresh mozzarella and roasted red peppers. Yum!

 

Balsamic Vinaigrette Dressing Recipe

Ingredients:

 

    • Premium Extra Virgin Olive Oil (our favourite is Golden Nectar Olive Oil from Puglia)
    • Balsamic Vinegar
    • Sea Salt
    • Cracked Black Pepper
    • Vine ripened cherry tomatoes (4-5 cherry tomatoes per person)
    • Small Onion or Shallots (1/2 small onion per person)

 

Served with:

  • Mixed Green Salad Leaves
  • Sirloin Steak
  • New Potatoes
  • Butter
  • Optional: Mixed Herbs or dried mint

 

Preparation

1. Place your new potatoes in a pan of boiling water on the hob to cook.

2. Take the meat out of the refrigerator, season with sea salt and cracked black pepper as preferred and allow the meat to come up to room temperature.

3. Chop and slice the tomatoes and onions and place in a bowl – as many or as few as you wish, depending on the number you are serving for. We prepared this dish for two, so used 4-5 cherry tomatoes per person and 1 small onion.

4. Pour over a three tablespoons of Golden Nectar Premium Olive Oil and mix well.

5. Add a tablespoon of your favourite balsamic vinegar to the mix, stir well and set to one side.

(We used our favourite full-bodied Balsamic Vinegar from Carluccio’s).

Tip: If you are looking to make more dressing, the usual ratio is roughly three parts olive oil to 1 part Balsamic, however you can add more oil or vinegar depending on preference – if you like a slightly tarter flavour, then add a little more vinegar.

6. Heat a frying pan and cook your steak to preference and add a knob of butter during the last few seconds of cooking.

(We cooked our sirloin steaks for 2-3 minutes each side so that the meat was medium-rare).

7. The new potatoes should now have cooked and can be strained.

8. Place the potatoes into a bowl and crush with a fork adding in some mixed dried herbs and a little sea salt to season as preferred.

9. Once done, everything should be ready to serve.

 

To Serve:

10. To serve, place your steak and potatoes on a plate with a simple mixed green salad and pour over the Golden Nectar olive oil and balsamic vinaigrette dressing.

11. Open a bottle of your favourite red wine, pour a glass through your WineWeaver and settle down for the evening to enjoy! Bon appetit!

Alternatives Tips for the Balsamic Vinaigrette Dressing:

Adding a little Dijon mustard to the balsamic dressing will pep it up a little more and give a nice emulsion to the dressing.

 

Our wine pairing:

We choose to pair our steak dinner with a 2003 Red Bordeaux Blend from Vergelegen having bought some at the winery in Stellenbosch, South Africa a few years back – however their wines can also be bought online (try South African Wines Direct) and are often available in Waitrose.

 

The Verdict:

The wine had aged well and was ready for drinking. Smokey on the nose with spice and deep berry flavours, it was the perfect wine to accompany our delicious steak dinner on a summer evening.

 

 

 

 

 

 

 

 

 


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