Herby steak & crispy potatoes

Name: Herby steak & crispy potatoes
Total time: 30 min
Yield: 2
Cuisine: mediterranean
Ingredients: 500 g red-skinned potatoes; 1 x 300g higher-welfare sirloin steak; 4 teaspoons fresh green pesto or pistou; 6 ripe medium mixed-colour tomatoes; 20 g shelled unsalted pistachios

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

Gluten-freegf

“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. ”

Serves 2

Cooks In30 minutes

DifficultyNot too tricky

Beef Dinner for two Romantic meals Steak Tomato Potato

Nutrition per serving

Calories 735 37%
Fat 42.1g 60%
Saturates 11.7g 59%
Sugars 9.5g 11%
Salt 1.4g 23%
Protein 40g 80%
Carbs 51.8g 20%
Fibre 6.4g -

Of an adult's reference intake

5 Ingredients Mediterranean

By Jamie Oliver

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Ingredients

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500 g red-skinned potatoes
1 x 300g higher-welfare sirloin steak
4 teaspoons fresh green pesto , or pistou
6 ripe medium mixed-colour tomatoes
20 g shelled unsalted pistachios

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5 Ingredients Mediterranean

By Jamie Oliver

BUY THE BOOK

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Method

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.

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. 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. 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. Spoon over the remaining pesto, then bash and scatter over the pistachios. Finish with a drizzle of extra virgin olive oil, if you like.