toodle.

Beef Steak with Griddled Vegetables and Chilli Pesto

Pan-seared beef steaks served with oven-roasted mediterranean vegetables and a fresh, spicy basil and olive oil pesto.

Gluten-FreeBeefMain CoursePestoSteakHigh-Protein
Estimated Nutrition
Calories
970.3
kcal / serving
1940.5 kcal total
Carbs
19.3g
per serving
38.6 g total
Fat
79.2g
per serving
158.4 g total
Protein
52.1g
per serving
104.2 g total
Cook Time
20
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Meat
2
piece
Beef Steaks
approx 200g each
NutsSeeds
3
sprig
Rosemary
fresh
3
sprig
Thyme
fresh
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground
1
handful
Basil Leaves
fresh
OilsFats
60
ml
Olive Oil
for the vegetables
30
ml
Olive Oil
for the steaks
60
ml
Olive Oil
for the pesto
Vegetables
1
piece
Sweet Potato
peeled and cut into 2.5cm dice
1
piece
Courgette
peeled and cut into 2.5cm dice
1
piece
Banana Shallot
peeled and diced
1
piece
Red Chilli
de-seeded and diced
2
piece
Garlic Cloves
peeled
1
piece
Red Chilli
de-seeded and diced for steak
1
piece
Chilli
deseeded and roughly chopped for pesto

Method

1
2
3
4
5
6
7
8
9