Recipe Category: Main Courses
Chargrilled Steak with Fat Chips and Basil Pesto
Make your own pesto when basil is in season, or swap in parsley and rocket for a variation.
|Preparation Time:||15 minutes|
|Cooking time:||20 minutes|
- 1 bunch basil leaves
- 1/4 cup toasted pine nuts
- 1 large clove garlic, chopped
- 1 teaspoon sea salt
- 3/4 cup extra virgin olive oil
- 2 tablespoons grated Parmesan cheese
- 4 beef steaks (porterhouse, rump or scotch fillet)
- sea salt and freshly ground black pepper, to taste
- ¼ cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 800g potatoes
- 1 teaspoon salt
- 500ml extra light olive oil
- extra sea salt, to taste
Blend basil, pine nuts, garlic and sea salt together in a food processor until finely chopped. Blend in extra virgin olive oil and stir in Parmesan cheese. Store refrigerated in a clean glass jar. Bring steaks to room temperature. Season with salt and pepper and cook immediately on a hot chargrill pan on both sides until done to your liking. Remove meat and rest covered for 5 minutes. For a simple sauce, deglaze pan juices with balsamic vinegar stir in extra virgin olive oil spray and season to taste. Serve steaks with pan juices, Fat Chips and Basil Pesto.
Peel potatoes, immerse in cold water for 10 minutes and drain. Cut into thick chips, dry well with a clean tea towel and sprinkle with salt. Heat extra light olive oil in a wok or large saucepan until just hot and deep fry chips for 5 minutes until tender but not coloured. Drain on absorbent paper and allow to cool. Just prior to serving, reheat oil until very hot and deep fry chips in two batches until crisp and golden, drain and season to taste.