Steak with tomatoes and rocket recipe

  • Serves 6
  • 20 mins to prepare and 35 mins to cook
  • 493 calories / serving
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169873 steak with sun dried tomatoes and rocket, sauteed potatoes with pesto HERO

Prepare the pesto by placing the basil, pine nuts, extra-virgin olive oil, garlic and a little salt in a food processor. Blitz until smooth. Add the Parmesan and pulse until a thicker consistency is reached. Chill until needed.

Cook the new potatoes in salted boiling water for 15 minutes roughly until tender. Drain and allow to cool a little.

Meanwhile, heat a heavy-based sauce pan over a high heat for 1-2 minutes until it starts to smoke.

Brush the steaks with the groundnut oil and season well. Cook the steaks for 5 minutes, turning after 2 minutes and transfer to a plate. Cover loosely with foil and allow to rest in a warm place.

Heat the olive oil and butter in a large frying pan over a medium heat and sauté the cooked potatoes for 4-5 minutes until starting to turn golden. Remove from the heat and dress the potatoes with some prepared pesto.

Arrange the rocket and sundried tomatoes on serving plates. Slice the steaks into 2 cm wide strips and arrange on the salad. Dress with some of the pesto. Serve with portions of the sauteed potatoes on the side.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2 x 180g rump steaks, trimmed of excess fat and sinew
  • 50ml groundnut oil
  • 50ml olive oil
  • 50g butter
  • 150g rocket
  • 75g sun-dried tomatoes, sliced
  • 50g basil leaves
  • 100ml extra-virgin olive oil
  • 100g pine nuts, toasted
  • 2 cloves garlic
  • 75g Parmesan, grated
  • 200g new potatoes
  • salt
  • pepper
  • Energy 2040kj 493kcal 25%
  • Fat 41g 59%
  • Saturates 11g 55%
  • Sugars 2g 3%
  • Salt 1g 16%

of the reference intake
Carbohydrate 8g Protein 22g Fibre 3g


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