Steaks with Tomato Salsa


  • 2 Steaks
  • 1 cup of cherry tomatoes
  • 2 spring onions
  • 30 ml (2 table sp.) balsamic vinegar
  • Olive oil
  • Salt & pepper

Preparation time


Cooking time



  1. Recommended CADAC cooking surface: BBQ/Plancha and dome
  2. Bring the barbecue to a temperature of 200 °C.
  3. Coat the steaks with olive oil and season with salt and pepper. Grill the meat to a core temperature of 54°C.
  4. Wrap in aluminium foil and let it rest for a while. In the meantime, make the warm tomato salsa.
  5. Grill the cherry tomatoes and chopped spring onion in a little olive oil on the plancha.
  6. Enhance with the balsamic vinegar. Season with salt and pepper. Serve the steak with the warm tomato salsa.