Recipe

Dinner

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Red Potatoes
Sirloin Steaks
Pesto | Pistou
Medium Mixed-Color Tomatoes
Shelled Unsalted Pistachios

Herby Steak & Crispy Potatoes

From Jamie Oliver's 5 Ingredients Mediterranean
Total time: 30 min
Servings: 2
Equipment: Stove
  • 1 lb. Red Potatoes
  • 10 oz. Sirloin Steaks
  • 4 tsp. Pesto | Pistou
  • 6 Medium Mixed-Color Tomatoes
  • 3/4 oz. Shelled Unsalted Pistachios
  • Scrub the potatoes, chop into ¾-inch 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 ½-inch 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.