Steaks with Chipotle Pesto Steaks with Chipotle Pesto

Steaks with Chipotle Pesto

Thin cut steaks flash fried and topped with chipotle pesto made with garlic, toasted pine nuts, chipotle chillies, Parmesan and parsley.

prep time
25 mins

cook time
5 minutes

serves
2 people

Ingredients

  • 4 thin cut steaks
  • Salt and freshly milled black pepper
  • 15ml/1tbsp sunflower oil
  • For the Chipotle Pesto
  • 2-3 garlic cloves, peeled and roughly chopped
  • 100ml/3½fl oz sunflower oil
  • 50g/2oz toasted pine nuts
  • 3 dried chipotle chillies (available at larger supermarkets)
  • 50g/2oz freshly grated Parmesan cheese
  • 30ml/2tbsp cold water
  • 30ml/2tbsp freshly chopped flat-leaf parsley
  • Oil, for brushing steaks
  • For the Corn Relish
  • :100g/4oz sweet corn kernels, canned, fresh or frozen
  • 1 small red onion, peeled and finely chopped
  • 1 small red chilli pepper, deseeded and chopped
  • 45ml/3tbsp freshly chopped coriander
  • Juice of ½ lime
  • 5ml/1tsp caster sugar

Method

  1. To prepare the chipotle pesto; put the garlic into food processor or blender with the oil.  Process until well combined.  Add the pine nuts and chipotle chillies.  Blend to a pesto consistency.
  2. Transfer to a medium bowl and add the cheese, water and parsley.  Stir to combine, season if required and set aside.
  3. To prepare the sweet corn relish; if using fresh or frozen sweet corn cook in boiling water for 2-3 minutes, or until tender, drain and set aside to cool.
  4. Mix the sweet corn with the remaining ingredients.  Season to taste and set aside.
  5. Heat a non-stick pan until hot.  Season the steaks, brush with the oil on both sides and cook for 1-2 minutes on each side.  Top with a spoonful of the pesto and leave to rest for 1-2 minutes.
  6. Serve the steaks with the corn relish and griddled peppers.

Tips:

Serve the steaks with the corn relish and griddled peppers.