Pan-fried Steaks with Pesto Sauce Pan-fried Steaks with Pesto Sauce

Pan-fried Steaks with Pesto Sauce

A tasty lamb or beef steak recipe, pan fried and served with a delicious parsely pesto.

prep time
5 mins

cook time
8 minutes

serves
2 people

  • Energy

    642kcal

  • Fat

    44.7g

  • Saturates

    11.6g

  • Carbs

    1.8g

  • Sugars

    1.5g

  • Fibre

    0.4g

  • Protein

    57.9g

  • Salt

    1.2g

Ingredients

  • 2 lean lamb leg steaks or 2 beef steaks
  • For the parsley pesto:

  • 2 handfuls of flat-leaf parsley
  • 3 garlic cloves, peeled and crushed
  • 3 tablespoons pinenuts or walnuts
  • 85g grated Parmesan cheese
  • 150-200ml extra virgin olive oil
  • 1 tablespoons sunflower oil
  • 2 tablespoons milk
  • 2 cherry tomatoes, quartered (optional)
  • Freshly chopped parsley, to garnish

Method

  1. Prepare the parsley pesto; place all the pesto ingredients except the extra virgin olive oil in a food processor or blender and mix. Scrape any pesto from the sides of the bowl before slowly adding the oil, until a thick green sauce is achieved. If a thinner sauce is required,add more oil.
  2. Heat the sunflower oil in a non-stick pan and fry the lamb steaks according to preference. Remove from the pan and keep warm.
  3. Add the crème fraîche, milk, 1-2 tablespoons of the parsley pesto and the tomatoes, if using. Season and simmer gently for 1-2 minutes.
  4. Garnish with the parsley and serve with the steaks.baby new potatoes and dressed salad leaves.
  5. Store any remaining fresh pesto in an airtight container, refrigerate and use within 3-4 days.

Tips:

*Other suitable meat cuts: Lamb: Leg (bone-in and boneless), chump, shoulder, loin. For beef, sirloin, rump or rip-eye. Store any remaining fresh pesto in an airtight container, refrigerate and use within 3-4 days.