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Steaks with potato cakes and basil cashew pesto
Steaks with potato cakes and basil cashew pesto
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Prep Time:
30 minutes
Cook Time:
16 minutes
Total Time:
46 minutes
Grilled scotch fillet with crispy potato cake and fresh basil pesto.
Ingredients:
  • 4 scotch fillet steaks
  • Salad greens, to serve
  • 250.00 ml firmly packed basil leaves
  • 1 garlic clove, crushed
  • 125.00 ml roasted cashew nuts
  • 125.00 ml finely grated parmesan cheese
  • 113.75 gm olive oil
  • 3 Pontiac potatoes, peeled
  • 1 small brown onion, finely chopped
  • 1 egg, lightly beaten
Instructions:
  • Create delicious pesto by blending basil, garlic, cashew nuts, and Parmesan in a food processor until smooth. While blending, slowly pour in the oil until the pesto reaches a thick consistency. Transfer the pesto to a bowl and cover.
  • Prepare the potato mixture: Grate the potatoes coarsely, then squeeze out any excess moisture. Combine the potatoes with grated onion, egg, salt, and pepper in a small bowl. Mix thoroughly and shape into 4 cakes. Cover with plastic wrap.
  • Preheat the barbecue plate over medium heat. Brush the steaks with 1 tablespoon of oil and season with salt and pepper. Cook for 4 minutes on each side for a perfect medium doneness. Remove from heat and cover with foil. Let the steaks stand for 5 minutes before serving.
  • Brush the barbecue plate with the leftover oil. Cook the potato cakes for 4 minutes on each side, pressing them down to flatten, until they are golden brown and cooked through.
  • Plate each serving with a flavorful potato cake topped with juicy steaks and aromatic pesto, accompanied by a side of fresh salad.

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