Marinated beef pesto
- June 2015
- Serves 6
- Hands-on time 40 min, simmering time 10 min, plus marinating
Chef Peter Gordon’s famous beef pesto recipe has an international following — the soy and vinegar marinated steak is a must-have at your next dinner party.
- Gluten-free recipes
- 39.5g (9.1g saturated)
- 9.4g (4.9g sugars)
You may have leftover pesto. It’s great with pasta or stirred into soup.
Our guest chef’s tips for success:
•To julienne (cut into thin strips) the courgettes, slice diagonally lengthways as thinly as you can, then lay the fat pieces on the chopping board and slice into lengths about 1-2mm thick.
•Buy olives with their stones in and pit them yourself by pushing the back of a teaspoon onto the olive. The finished look is rustic but the flavour is much better.
•If you want to get ahead, you can marinate the whole fillet for up to 4 days, but make sure you turn the beef every day. You may also need to double the amount of marinade to ensure it completely covers the fillet.
•If you prefer your pesto runnier than the consistency this recipe gives, gradually drizzle in more olive oil in step 4. Taste and adjust the seasoning if needed.
Marinate the steaks for at least 12 hours or up to 2 days. The pesto and dressing will keep for up to 1 week in a sealed container in the fridge.
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