Charred spicy pepper pesto with steak and green salad

Charred spicy pepper pesto with steak and green salad
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

A steak dinner with a peppery twist, this recipe is perfect for midweek meals.

Nutrition: per serving

Calories
691kcals
Fat
48.4g (9.7g saturated)
Protein
51.1g
Carbohydrates
8.9g (7.3g sugars)
Fibre
6.5g
Salt
0.4g
Calories
691kcals
Fat
48.4g (9.7g saturated)
Protein
51.1g
Carbohydrates
8.9g (7.3g sugars)
Fibre
6.5g
Salt
0.4g

Ingredients

  • 2 large peppers
  • Glug of oil
  • 3 tbsp olive oil
  • 40g pine nuts
  • Juice of 1 lemon
  • Bunch each of fresh basil and flat leaf parsley
  • 4 British sirloin steaks (about 200g each)
  • 2 avocados
  • Small bag of rocket.

Method

  1. Deseed and roughly chop the peppers. In a large frying pan, heat a glug of oil and fry the peppers for 10-15 minutes, then tip into a food processor with the olive oil, pine nuts, half of the lemon juice and a basil and parsley. Season well, then pulse until the pesto comes together.
  2. Heat 2 tbsp oil in a large frying pan over a high heat until the oil is shimmering hot. Add the steaks to the hot pan and fry for 2½ minutes on each side (for medium rare), remove from the pan, cover loosely with foil and rest for 5 minutes.
  3. While the steak is resting, peel, stone and slice the avocados, then put in a salad bowl along with a the rocket. Squeeze over the other lemon half and add a drizzle of olive oil, then season and toss to coat. Serve with the steak and pesto.

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