30g/1oz fresh basil
2 vines cherry tomatoes, roasted in a hot oven until blistered
2 garlic cloves, smashed
handful rocket leaves
1 fresh rosemary sprig
200g/7oz heritage tomatoes, chopped into chunks
2 tbsp balsamic vinegar
salt and freshly ground black pepper
2 tbsp olive oil
2 tbsp red wine vinegar
250g/9oz sirloin steak
12 sun-dried tomatoes in oil, roughly sliced