Jamie Oliver

Grilled steak salad with pesto and crostini

The Italian classic with basil, Parmesan and pine nuts

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Grilled steak salad with pesto and crostini

Serves 2
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    629
    31%
  • Fat
    38.6g
    55%
  • Saturates
    8.9g
    45%
  • Protein
    53.0g
    117%
  • Carbs
    15.9g
    6%
  • Sugar
    1.3g
    1%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    629
    31%
  • Fat
    38.6g
    55%
  • Saturates
    8.9g
    45%
  • Protein
    53.0g
    117%
  • Carbs
    15.9g
    6%
  • Sugar
    1.3g
    1%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 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
  • 1 lemon , juice of
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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.

Tip

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