Red Pesto Steak with Pasta and Peppers Red Pesto Steak with Pasta and Peppers

Red Pesto Steak with Pasta and Peppers

Quick midweek pasta dish for the family with ready made pesto and thinly sliced rump, rib eye or sirloin steaks.

prep time
5 mins

cook time
12 minutes

6 people

Based on a 2cm thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 450g lean rump, sirloin or rib-eye steaks
  • 375g pasta shapes, e.g. twists
  • 1 small red onion, peeled and finely chopped
  • 1 red pepper, deseeded and finely sliced
  • 150g prepared red pesto sauce
  • 150ml good, hot vegetable stock
  • 8 tablespoons half-fat crème fraîche
  • 2 tablespoons freshly chopped flat-leaf parsley, to garnish
  • 1 tablespoon sunflower oil


  1. Cook the pasta according to the packet instruction, drain and set aside.
  2. Meanwhile, heat the oil in a large non-stick frying pan and cook the steak according to your preference. Set aside to rest for 2-3 minutes, then cut into thin slices.
  3. In the same frying pan, cook the onions until soft but not coloured. Add the peppers and cook for 2-3 minutes, stirring occasionally.
  4. Stir in the pesto, stock and crème fraîche. Add the cooked pasta, reduce the heat and simmer for a further 2-3 minutes.
  5. Add the steak and any meat juices from the plate and toss gently. Season, if required.
  6. Garnish with parsley and serve with granary bread.