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-Free Beef Main Course Pesto Steak High-Protein

Estimated Nutrition

Calories

970.3

kcal / serving

1940.5 kcal total

Carbs

19.3g

per serving

38.6 g total

Fat

79.2g

per serving

158.4 g total

Protein

52.1g

per serving

104.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Meat

piece

Beef Steak

approx 200g each

NutsSeeds

sprig

Rosemary

fresh

sprig

Thyme

fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

handful

Basil Leaf

fresh

OilsFats

Olive Oil

for the vegetables

Olive Oil

for the steaks

Olive Oil

for the pesto

Vegetables

piece

Sweet Potato

peeled and cut into 2.5cm dice

piece

Courgette

peeled and cut into 2.5cm dice

piece

Banana Shallot

peeled and diced

piece

Red Chilli

de-seeded and diced

piece

Garlic Clove

peeled

piece

Chili

deseeded and roughly chopped for pesto

Method

Serve the steak with vegetables and drizzle with the chilli pesto.

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.