Grilled steak salad with pesto & crostini

Steak salad with Pesto And Crostini

Serves 2

  • 2 x 200 g 21-day matured quality rib-eye steaks

  • olive oil

  • sea salt

  • freshly ground black pepper

  • 1 sprig fresh rosemary, leaves picked and chopped

  • ½ tablespoon dried oregano

  • 2 slices ciabatta bread, about 2cm thick

  • 2 tablespoons green pesto

  • 1 clove garlic, cut in half

  • 100 g mixed salad leaves

  • juice of 1 lemon

Lay the steaks on a chopping board and rub with a little olive oil. Season and sprinkle with the rosemary and oregano. Cover with greaseproof paper and bash lightly with a rolling pin or the bottom of a saucepan until the steaks are slightly flattened out and the herbs and seasoning are nicely pressed into the meat.



Put a large griddle pan on a high heat and, as it's heating up, toast the ciabatta on both sides. Keep the toast warm. Shake any crumbs out of the griddle pan, then return to the heat and lay the steaks in it, side by side. Cook for about 8 minutes, turning every minute, for a medium steak, or a little longer if you like your meat more cooked. Lift the steaks out of the pan and leave to rest somewhere warm.



Spoon a tablespoon of pesto on to each of two warm plates and smear out across the plate with the back of the spoon. Place a steak on each plate and pour any resting juices over the top.



Rub the toasted ciabatta with the garlic, drizzle with a little olive oil and put a piece on top of each steak.



In a mixing bowl, toss the salad leaves with the lemon juice, a lug of olive oil and a pinch of salt and pepper. Divide the salad between the plates and serve.

Nutritional Information

Grilled steak salad with pesto & crostini

The Italian classic with basil, Parmesan and pine nuts

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0 foodies cooked this
This easy, beautiful pesto recipe is absolutely bursting with fresh herby flavour
Serves 2
20m
Super easy
Method

This herby steak is for all the carnivores out there – choose good-quality meat and you can't lose.

Lay the steaks on a chopping board and rub with a little olive oil. Season and sprinkle with the rosemary and oregano. Cover with greaseproof paper and bash lightly with a rolling pin or the bottom of a saucepan until the steaks are slightly flattened out and the herbs and seasoning are nicely pressed into the meat.

Put a large griddle pan on a high heat and, as it's heating up, toast the ciabatta on both sides. Keep the toast warm. Shake any crumbs out of the griddle pan, then return to the heat and lay the steaks in it, side by side. Cook for about 8 minutes, turning every minute, for a medium steak, or a little longer if you like your meat more cooked. Lift the steaks out of the pan and leave to rest somewhere warm.

Spoon a tablespoon of pesto on to each of two warm plates and smear out across the plate with the back of the spoon. Place a steak on each plate and pour any resting juices over the top.

Rub the toasted ciabatta with the garlic, drizzle with a little olive oil and put a piece on top of each steak.

In a mixing bowl, toss the salad leaves with the lemon juice, a lug of olive oil and a pinch of salt and pepper. Divide the salad between the plates and serve.

Nutritional Information Amount per serving:
  • Calories 629 31%
  • Carbs 15.9g 7%
  • Sugar 1.3g 1%
  • Fat 38.6g 55%
  • Saturates 8.9g 45%
  • Protein 53.0g 117%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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