Name: Pesto-stuffed tomatoes with chargrilled beef
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 6 large vine-ripened tomatoes; 300g soft goat's cheese; 1 garlic clove, crushed; 82.50 ml finely chopped soft herbs (such as chives and parsley); 75.08 gm olive oil; 100g good-quality pesto; 2 x 250g beef rib-eye steaks; Mache lettuce, to serve (see Notes)

Pesto-stuffed tomatoes with chargrilled beef

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Elevate your dish with a homemade pesto sauce for a culinary masterpiece.

Ingredients:

6 large vine-ripened tomatoes
300g soft goat's cheese
1 garlic clove, crushed
82.50 ml finely chopped soft herbs (such as chives and parsley)
75.08 gm olive oil
100g good-quality pesto
2 x 250g beef rib-eye steaks
Mache lettuce, to serve (see Notes)

Instructions:

Remove the tops of the tomatoes and set aside. Scoop out and discard the seeds and core. Invert the tomatoes to drain on a paper towel for 15 minutes.
Heat your oven to 180C.
Mix the cheese, garlic, herbs, and 2 tablespoons of oil and season the mixture. Spoon 1 teaspoon of pesto into each tomato, fill with the cheese mixture, and put the tops back on. Arrange the tomatoes on a baking tray, season them, and drizzle with 1 tablespoon of oil. Bake for 10-15 minutes until the tomatoes are slightly soft.
Heat up a chargrill pan on medium-high heat.
Season the steaks generously and then drizzle them with the remaining tablespoon of oil. Cook each side for 5-6 minutes until medium-rare, then let them rest, lightly covered with foil, for 5 minutes. Slice the steaks and top them off with mache for a finishing touch.
Garnish with fresh tomatoes and extra pesto before serving.

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