Balsamic beef with beetroot & rocket

Combine the rich flavours of balsamic and beetroot in a healthy beef dish that feels indulgent yet is low fat, low calorie and contains three of your five-a-day

  • Prep:15 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 284
  • fat 9g
  • saturates 3g
  • carbs 19g
  • sugars 15g
  • fibre 9g
  • protein 27g
  • salt 0.6g


  • 240g beef sirloin, fat trimmed
  • 1 tbsp balsamic vinegar
  • 2 tsp thyme leaves
  • 2 garlic cloves, 1 finely grated, 1 sliced
  • 2 tsp rapeseed oil
  • 2 red onions, halved and sliced
  • 175g fine beans, trimmed
  • 2 cooked beetroot, halved and cut into wedges
  • 6 pitted Kalamata olives, quartered
  • 2 handfuls rocket


Sign up to our Healthy Diet Plan

This recipe is part of our free Healthy Diet Plan. Sign up today and we’ll send you seven days of triple-tested, nutritionally-optimised recipes, plus expert tips and advice to help you look and feel your very best!



  1. Beat the steak with a rolling pin until it is about the thickness of two £1 coins, then cut into two equal pieces. In a bowl, mix the balsamic, thyme, grated garlic, half the oil and a grinding of black pepper. Place the steaks in the marinade and set aside.

  2. Heat the remaining 1 tsp oil in a large non-stick frying pan, and fry the onions and garlic for 8-10 mins, stirring frequently, until soft and starting to brown. Meanwhile, steam the beans for 4-6 mins or until just tender. 

  3. Push the onion mixture to one side in the pan. Lift the steaks from the bowl, shake off any excess marinade, and sear in the pan for 2½-3 mins, turning once, until cooked but still a little pink inside. Pile the beans onto plates and place the steaks on top. Add the beetroot wedges, olives and remaining marinade to the pan and cook briefly to heat through, then spoon on top and around the steaks. Add the rocket and serve.

Suggested recipes from this collection...