Steak with Sage and Brie and Balsamic Tomatoes Steak with Sage and Brie and Balsamic Tomatoes

Steak with Sage and Brie and Balsamic Tomatoes

Try something new with this different steak recipe served on toasted bread with brie and chutney.

prep time
10 mins

cook time
6 minutes

2 people

Based on a 2cm thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side


  • 2 lean rump or sirloin steak
  • 2 slices rustic country bread
  • 2 teaspoons fruit chutney
  • 1-2 tablespoons olive oil
  • 1 small garlic clove, peeled and finely sliced
  • Small handful fresh sage leaves
  • 50g Brie, sliced


  1. Cut 2 slices of rustic country bread, horizontally and lightly grill for 1-2 minutes on each side. Spread with fruit chutney of your choice.
  2. Meanwhile, heat the oil in a pan and fry the garlic and a small handful of sage leaves (reserving a few leaves for garnish) for 1 minute.
  3. Season the steaks and cook according to preference. Arrange the steaks onto the bread slices. Place the Brie slices onto the steaks.
  4. Place under a hot preheated grill for 2-3 minutes, or until the cheese melts. Garnish with the remaining sage leaves and serve with roasted balsamic tomatoes.
  5. For the roasted balsamic tomatoes; cut 4 medium-sized tomatoes in half and place onto a non-stick baking tray. Drizzle 2 tablespoons balsamic vinegar and 2 tablespoons extra virgin olive oil over the tomatoes. Season. Roast in a preheat oven at 200°C, 180°C, Fan, Gas Mark 6.