Recipe Ingredient

Herby Steak & Crispy Potatoes

• 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.