Sirloin steak with arugula and balsamic cream with cherry tomato sauce

Ingredients for 2 servings:

• 2 steaks (beef rump), 2 cm thick
• 700 g cherry tomatoes
• 125 g arugula
• 1 can of tomatoes, chopped
• 2 small onions
• 2 garlic cloves
• Balsamic vinegar cream, bianco
• Balsamic vinegar cream, dark
• salt and pepper
• 1 tsp olive oil
• 1 tsp sesame oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash the arugula salad and pat dry or spin dry. Place the salad in the center of the plate. Drizzle with both types of balsamic vinegar. Dice the onions, halve and slice the garlic cloves. Sauté the onions and garlic in a pan with olive oil and deglaze with the chopped tomatoes. Season with both types of balsamic vinegar and salt and pepper. Add the cherry tomatoes and let them simmer. Heat another pan and sear the two steaks, unseasoned, in the sesame oil for two minutes on each side. Remove the steaks from the pan and place them in an ovenproof dish preheated to 180°C for eight minutes. Meanwhile, season the cherry tomato broth to taste. Place the finished steaks on the bed of arugula and arrange the cherry tomato broth to the left and right of the steaks. Season the steaks with coarsely ground pepper and salt. To decorate, drizzle the edge of the plate with dark balsamic cream.