Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Herby steak & crispy potatoes

Herby steak & crispy potatoes

Green pesto, juicy mixed-colour tomato salad & crushed pistachios

Herby steak & crispy potatoes

30 mins
Not Too Tricky

serves 2

About the recipe

Inspired by pistou, a beautiful French condiment made with smashed basil, garlic and oil, this tasty dish is a joy to eat. I’ve swapped in pesto for ease, but buy fresh for amplified flavour and texture.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

5 Ingredients Mediterranean

5 Ingredients Mediterranean

By Jamie Oliver

Ingredients

500g red-skinned potatoes

1 x 300g sirloin steak

4 teaspoons fresh green pesto or pistou

6 ripe medium mixed-colour tomatoes

20g shelled unsalted pistachios

Method

  1. Scrub the potatoes, chop into 2cm chunks, then place in a large non-stick frying pan on a medium heat with 2 tablespoons of olive oil and season with sea salt and black pepper. Fry for 20 minutes, or until golden and cooked through, stirring regularly, then remove to a bowl. Put the pan back on a high heat.
  2. Cut the fat off the steak, then roughly chop the fat and place in the pan to render. Generously season the steak, rub all over with 2 teaspoons of pesto, and cook for 3 minutes on each side for medium rare, or to your liking.
  3. Remove to a plate to rest. Return the potatoes to the pan to warm through, while you slice the tomatoes 1cm thick and arrange on serving plates.
  4. Dress with a splash of red wine vinegar and a drizzle of extra virgin olive oil, and season to perfection. Spoon over the potatoes, then slice and divide up the steak, pouring over any resting juices.
  5. Spoon over the remaining pesto, then bash and scatter over the pistachios. Finish with a drizzle of extra virgin olive oil, if you like.

Tags

Recipes you may like

related features