Pepper Steak with Parsley and Almond Pesto
Almond pesto is the perfect topping to pepper steaks.
Prep Time: 10M
Cooking Time: 6M
Serves: Serves 6
- 21/4lb (1kg) rib-eye steak, cut into 12 thin slices
- 1 tbsp black peppercorns
- 1 tbsp green peppercorns
- 1 tbsp pink peppercorns
- sea salt
- 3 tbsp olive oil
- 1 tbsp coarse-grain mustard
For the parsley and almond pesto
- 41/2oz (125g) blanched almonds, toasted
- 1 garlic clove, chopped
- 2 large handfuls of fresh flat-leaf parsley leaves
- 2 large handfuls of baby spinach leaves
- grated zest and juice of 1 lemon
- freshly ground black pepper
- 1/2 cup olive oil
- Put the rib-eye slices in a large shallow dish. Using a mortar and pestle, grind the black, green, and pink peppercorns with a little salt until coarsely ground. Transfer to a bowl, add the olive oil and mustard, and mix together. Brush the marinade all over the meat, and allow to marinate in the refrigerator for 1 hour.
- Meanwhile, to make the parsley and almond pesto, put the almonds, garlic, parsley, spinach, lemon zest and juice in a blender or food processor, and season with sea salt and black pepper. Process briefly. Keep the motor running, and gradually add the oil, little by little, until thick and smooth-if you like a thicker pesto, you may not need to use all the oil. Set aside in a bowl, resting a sheet of plastic wrap on top of the pesto.
- Heat the barbecue or charcoal grill until hot. Grill the steaks over high heat for 2 minutes on each side, or until cooked to your liking, brushing lightly with the marinade while cooking. Transfer to a plate, cover with foil, and leave to rest in a warm place for 10 minutes.
- To serve, put the steaks on individual plates, and top with a spoonful of the parsley and almond pesto. Serve with thick slices of lightly oiled, grilled sourdough bread.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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