How to make red pesto steak and Italian-style potato salad

Red pesto steak and Italian-style potato salad

Tender strips of Yorkshire heritage steak are dressed in red pesto and served with an Italian-style baby potato salad that’s full of flavour, variation and fresh veg.

200g baby white potatoes
½ red onion
2 tbsp apple cider vinegar
1½ tbsp oil
2 x 150g flat iron steak
2 tbsp red pesto
80g green beans
180g cherry tomatoes
30g Belazu naturally ripened pitted black olives
Medium handful of flatleaf parsley
1 garlic clove

Boil a kettle. Cut the baby potatoes into quarters or small cubes. Add the potatoes to a saucepan with a pinch of sea salt and cover generously with boiling water. Simmer for 10-12 mins.

Thinly slice the half red onion and place in a bowl with the vinegar, mix well and leave to pickle.

Heat a frying pan with 1 tbsp of the oil on a medium heat. Season the steaks on both sides and place in the pan. Cook until golden brown, 2-3 mins each side for medium-rare or 4-5 mins each side for well done. In the last 1-2 mins of cooking the steak, spread the red pesto over the steaks. Remove the steaks from the pan and leave to rest.

Meanwhile, trim the green beans and add to the saucepan with the potatoes for the final 5 mins of cooking, then drain.

Slice the cherry tomatoes and black olives in half. Roughly chop the parsley leaves and crush or chop only half of the garlic clove.

In a large bowl, add the drained potatoes, green beans, cherry tomatoes, black olives, pickled onion (without the vinegar), parsley, garlic and 1 tbsp olive oil. Add a little of the pickling vinegar to the mix if desired. Season with sea salt and black pepper and combine well.

Thinly slice the steaks. Serve the steak slices on two warm plates alongside the Italian-style salad and drizzle over any red pesto juices from the steak pan.

Recipe from mindfulchef.com