Nutrition balance score
Good
Glycemic Index
37
Low
Glycemic Load
4
Low
Nutrition per serving
Calories694.9 kcal (35%)
Total Fat51.5 g (74%)
Carbs9.5 g (4%)
Sugars7.6 g (8%)
Protein45.9 g (92%)
Sodium490.2 mg (25%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Season the steaks and set aside. Pierce the tomatoes with the tip of a sharp knife and put on a small flameproof baking tray into which they fit snugly. Season and drizzle with 1 tbsp oil. Prepare the barbecue for direct cooking.
Step 2
Put the tomato tray between the hot and middle parts of the grill, then put the lid on the barbecue, making sure all the vents are open. Roast for 5-10 minutes, until the tomatoes are saucy and blistered, then drizzle over 1/2 the lemon juice. Move to the cooler part of the barbecue to keep warm.
Step 3
Rub the steaks with 1/2 tbsp oil. Cook on the hottest part of the grill for 1-2 minutes on each side (for medium; cook for a few minutes more for well done), until all the cut surfaces of the meat are fully cooked. Set aside to rest for 5 minutes, loosely covered with foil.
Step 4
Meanwhile, whisk the remaining lemon juice in a medium bowl with the remaining 1 tbsp olive oil until combined, then toss through the rocket and season. Slice the steaks thinly and serve with the dressed rocket, roasted tomatoes and mozzarella. Finish with a drizzle of the balsamic vinegar (or balsamic glaze).
Notes
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