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Herby steak & crispy potatoes
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Total Time:
30 minutes
Try this delicious dish inspired by French pistou, using vibrant pesto for a burst of flavor and texture upgrade.
Ingredients:
  • 500 g red-skinned potatoes
  • 1 x 300g higher-welfare sirloin steak
  • 4 teaspoons fresh green pesto or pistou
  • 6 ripe medium mixed-colour tomatoes
  • 20 g shelled unsalted pistachios
Instructions:
  • Clean and chop the potatoes into 2cm chunks. Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat and add the potatoes. Season with sea salt and black pepper, and fry for about 20 minutes until golden and cooked through, stirring regularly. Transfer the potatoes to a bowl and increase the heat on the pan. Remove the fat from the steak, chop it roughly, and add it to the pan to render. Season the steak generously, rub with 2 teaspoons of pesto, and cook for 3 minutes on each side for medium rare. Transfer the steak to a plate to rest. Reheat the potatoes in the pan, slice the tomatoes to 1cm thick, and arrange them on serving plates. Drizzle with a splash of red wine vinegar and extra virgin olive oil, and season to taste. Spoon the potatoes over the tomatoes. Slice the steak and distribute it among the plates, pouring any juices over the meat. Finish with a spoonful of remaining pesto, crushed pistachios, and an extra drizzle of olive oil, if desired.

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