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Beef steak with griddled vegetables and chilli pesto

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
by James Martin

From Saturday Kitchen

Method


  1. To make the vegetables, place the potato, courgette, shallot and chilli into a large bowl and coat with the olive oil.

  2. Add the rosemary, thyme sprigs and garlic and toss together.

  3. Heat an ovenproof griddle pan over a high heat and char-grill the vegetables for 4-5 minutes.

  4. Transfer the pan to the oven and roast for 8-10 minutes or until the vegetables are soft.

  5. Meanwhile, generously season the beefsteaks with salt and freshly ground black pepper.

  6. Heat a griddle pan until searing hot.

  7. Fry the beefsteaks with the chilli for 2-3 minutes either side, or according to personal taste.

  8. To make the chilli pesto, place the chilli, olive oil and basil leaves into a mini-food processor and blitz until smooth.

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

Ingredients

For the griddled vegetables

  • 1 sweet potato, peeled and cut into 2.5cm/1inch dice
  • 1 courgette, peeled and cut into 2.5cm/1inch dice
  • 1 banana shallot, peeled and diced
  • 1 red chilli, de-seeded and diced
  • 4 tbsp olive oil
  • few sprigs rosemary
  • few sprigs thyme
  • 2 garlic cloves, peeled

For the beef steaks

  • 2 tbsp olive oil
  • 2 beef steaks
  • salt
  • freshly ground black pepper
  • 1 red chilli, de-seeded and diced

For the chilli pesto

  • 1 chilli, deseeded and roughly chopped
  • 4 tbsp olive oil
  • small handful fresh basil leaves

Shopping List

Beef steak with griddled vegetables and chilli pesto

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry

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