Grilled Steak Salad with Pesto and Crostini
The Italian classic with basil, Parmesan and pine nuts
Yields: 2 Servings
- 2 x 200 g 21-day matured
- quality rib-eye steaks
- olive oil
- sea salt
- freshly ground black pepper
- 1 sprig fresh rosemary, leaves
- picked and chopped
- ½ tablespoon dried oregano
- 2 slices ciabatta bread, about
- 2cm thick
- 2 tablespoons green pesto
- 1 clove garlic, cut in half
- 100 g mixed salad leaves
- juice of 1 lemon
- Lay the steaks on a chopping board and rub with a little olive oil. Season and sprinkle with the rosemary and oregano. Cover with greaseproof paper and bash lightly with a rolling pin or the bottom of a saucepan until the steaks are slightly flattened out and the herbs and seasoning are nicely pressed into the meat.
- Put a large griddle pan on a high heat and, as it’s heating up, toast the ciabatta on both sides. Keep the toast warm. Shake any crumbs out of the griddle pan, then return to the heat and lay the steaks in it, side by side. Cook for about 8 minutes, turning every minute, for a medium steak, or a little longer if you like your meat more cooked. Lift the steaks out of the pan and leave to rest somewhere warm.
- Spoon a tablespoon of pesto on to each of two warm plates and smear out across the plate with the back of the spoon. Place a steak on each plate and pour any resting juices over the top.
- Rub the toasted ciabatta with the garlic, drizzle with a little olive oil and put a piece on top of each steak.
- In a mixing bowl, toss the salad leaves with the lemon juice, a lug of olive oil and a pinch of salt and pepper. Divide the salad between the plates and serve.
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