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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

Per Serving Total
Calories 970.3 kcals 1940.5 kcals
Carbohydrates 19.3 grams 38.6 grams
Fat 79.2 grams 158.4 grams
Protein 52.1 grams 104.2 grams
Cook Time
20 mins
Produces
2 people
Allergies
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

Steps

  • Toss the potato, courgette, shallot, and chilli in a bowl with olive oil.
  • Add rosemary, thyme, and garlic to the vegetables and mix well.
  • Char-grill the vegetables in a high-heat ovenproof pan for 5 minutes.
  • Roast the vegetable pan in the oven for 10 minutes until soft.
  • Season the beef steaks with salt and black pepper.
  • Heat a second griddle pan until it is searing hot.
  • Fry the steaks with the chilli for 3 minutes per side.
  • Blitz the chilli, olive oil, and basil in a processor until smooth.
  • Serve the steak with vegetables and drizzle with the chilli pesto.