5 Ingredients Mediterranean
By Jamie Oliver
Herby steak & crispy potatoes
Green pesto, juicy mixed-colour tomato salad & crushed pistachios
30 mins
Not Too Tricky
serves 2
About the recipe
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.
Recipe From
Ingredients
500g red-skinned potatoes
1 x 300g sirloin steak
4 teaspoons fresh green pesto or pistou
6 ripe medium mixed-colour tomatoes
20g shelled unsalted pistachios
Method
- Scrub the potatoes, chop into 2cm chunks, then place in a large non-stick frying pan on a medium heat with 2 tablespoons of olive oil and season with sea salt and black pepper. Fry for 20 minutes, or until golden and cooked through, stirring regularly, then remove to a bowl. Put the pan back on a high heat.
- Cut the fat off the steak, then roughly chop the fat and place in the pan to render. Generously season the steak, rub all over with 2 teaspoons of pesto, and cook for 3 minutes on each side for medium rare, or to your liking.
- Remove to a plate to rest. Return the potatoes to the pan to warm through, while you slice the tomatoes 1cm thick and arrange on serving plates.
- Dress with a splash of red wine vinegar and a drizzle of extra virgin olive oil, and season to perfection. Spoon over the potatoes, then slice and divide up the steak, pouring over any resting juices.
- Spoon over the remaining pesto, then bash and scatter over the pistachios. Finish with a drizzle of extra virgin olive oil, if you like.
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