Pan-Grilled Steak with Roasted Red Pepper Pesto
Difficulty : Super easy
Preparation time:
50m
Cooking time:
10m
Steak is so delicious and very quick to cook, packed with protein it makes a great meal!
Make a simple sauce such as this roasted red pepper pesto to serve on top and you're sorted!
Keep any leftover pesto in the fridge covered with cling film, it will last for a few weeks!
Ingredients
For 1 people (
)
Recipe
- 2 tablespoon(s) Olive Oil
- 1 Sirloin Steak
- 2 Red pepper
- 3 Anchovy fillets
- 1 pinch(es) Dried chilli flakes
- Black Pepper
- Sea Salt
Nutritional Facts (per serving)
- Kcal: 802 kcal
- Sugars (g): 6g
- Carbs: 12g
- Fat: 56g
- Saturated fat (g): 16g
- Proteins: 59g
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Directions
Preheat the oven to 200 degrees C/400 degrees F.
Place the whole red peppers on a baking tray and into the oven to roast for about 30-40 minutes, or until well charred.
When they are well charred, transfer carefully to a bowl, cover with clingfilm and leave until cool enough to handle.
The skin of the peppers should then peel off easily. Peel off the skin, split the peppers and remove the seeds.
Be careful not to wash the peppers or you will lose all the gorgeous pepper juices which will add lots of flavour. Try keep as much of the juices as possible by splitting the peppers over a bowl.
Put the peppers and their juices into the bowl of a food processor.
Add the anchovies, 1 tablespoon of olive oil, and a pinch of dried chilli flakes. Season with sea salt and freshly ground black pepper.
Pulse the food processor for a few seconds until the mixture has a slightly chunky texture.
Remove the pesto to a bowl and set aside.
For the steak, put a frying pan or grill pan onto a high heat. Remove any excess fat from the steak, season both sides with lots of freshly ground black pepper and rub with 1 tablespoon of olive oil.
When the pan is hot, season the steak with sea salt and place it on the hot pan. Cook for 2-3 minutes on each side for rare, or cook to your liking.
Allow to rest on a plate for a few minutes.
Serve the steak with some red pepper pesto on top and a simple green salad on the side.
