Jamie Oliver's 'tasty' herby steak and crispy potatoes are ready to serve in half an hour
Get ready for something that is quick and easy to cook after a long day's work.
Jamie Oliver explains secret ingredient to make gravy delicious
Do you ever get tired of cooking the same old thing for dinner?
How about trying a brand-new recipe from chef Jamie Oliver? This time it is a herby steak and crispy potatoes with green pesto, mixed-colour tomato salad and crushed pistachios.
According to the chef's website, it's “inspired by pistou, a beautiful French condiment made with smashed basil, garlic and oil, this tasty dish is a joy to eat.
"I’ve swapped in pesto for ease, but buy fresh for amplified flavour and texture. ”
Even better, the recipe serves two people and cooks in only 30 minutes, great for a quick dish after a long day at work.
READ MORE: Quick French toast recipe 'tastes amazing' and makes eating healthy 'so much easier'
Ingredients
500g red-skinned potatoes
1 x 300g higher-welfare sirloin steak
4 teaspoons fresh green pesto, or pistou
6 ripe medium mixed-colour tomatoes
20g shelled unsalted pistachios
Method
First, you'll need to scrub the potatoes and then chop them into 2cm chunks.
Place them in a non-stick frying pan on medium heat with 2 tablespoons of olive oil and season to your liking with sea salt and black pepper.
Don't miss...
Salmon tray bake recipe is one of Mary Berry's 'simple comforts' [RECIPE]
Nigella Lawson's scrambled eggs with a twist make 'the best' breakfast [TIP]
Make ‘super creamy and fluffy’ mashed potatoes without peeling or boiling them [METHOD]
Next, fry this for 20 minutes, or until it is golden and cooked thoroughly through. Stir this regularly and put this into a bowl. Then put the pan back on a high heat.
Make sure to cut the fat off the steak and then chop the fat and place it in the pan to render.
Season the steak and make sure to rub it all over along with 2 teaspoons of pesto. Cook this for 3 minutes on each side for medium rare, or to your liking. Then remove to a plate to rest.
Next, return the potatoes to the pan to warm them through. While this is happening you slice the tomatoes 1cm thick and arrange them on serving plates.
Dress them with a splash of red wine vinegar and a drizzle of extra virgin olive oil. Make sure to season to perfection with salt and pepper.
Then, spoon over the potatoes and slice and divide up the steak, pouring over any resting juices.
Finally, spoon over the remaining pesto and then bash and scatter over the pistachios. Finish the dish with a drizzle of extra virgin olive oil.
